Preheat the oven to Gas Mark 3 or 175C. Chop the celeriac and boil in salted water for 7-10 minutes. Strain, mash and mix in the butter. Season with salt and pepper to taste. Put the fish in boiling water in a saucepan, with just enough water to cover it. Cook for 5 minutes. The fish should become opaque and flake easily. Drain the fish and place in a bowl. Pop the oil in a saucepan on medium heat and sauté the onion and garlic for 5 minutes. Mix in the cooked fish as well as chopped tomatoes, cinnamon, ginger and the salt and pepper. Simmer on a medium heat to allow the flavours to infuse. Place the mixture in a small roasting tin and cover with the mash. Cook in the oven for 20 minutes until the mash crunches up. Serve with a side of vegetables.
Minced lamb in this dish makes for a tasty change and this is a great mid-week dish for all the family!
Lasagne is a family favourite yet is usually very high in carbs, using Atkins penne and lots of low carb ingredients means you can enjoy this dish without the stodginess of excess carbs.
Peppers are colourful, tasty and perfect for stuffing – we’ve made these low-carb roasted peppers with turkey, tomato, and cheese.
