Grilled Cod with Celery Root Purée and Crispy Celery Garnish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This elegant dish came together one evening when I wanted something impressive but achievable on a weeknight. Grilled cod with celery root purée and crispy celery garnish delivers restaurant quality in under an hour, and here's the best part: it won't break the bank. Cod is naturally lean and packed with omega 3 fatty acids, making it as nourishing as it is delicious. The silky celery root purée balances the delicate fish beautifully, while crispy celery shards add wonderful texture. Everything comes together in just 45 minutes total, making this perfect for busy cooks who refuse to compromise on flavor or nutrition.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 1 largecelery root(peeled and cut into 1-inch cubes)
- 4celery stalks(2 stalks for purée, 2 stalks for garnish)
- 4 tablespoonsunsalted butter(divided)
- 355 mlvegetable broth(low-sodium)
- 59 mlwhole milk
- 2 sprigsfresh thyme
- 1lemon(zested and juiced)
- 2garlic cloves(minced)
- 2 tablespoonsextra virgin olive oil
- 1 teaspoonsea salt(divided)
- ½ teaspoonblack pepper(divided)
- 2 tablespoonsfresh parsley(chopped)
Detail level
Instructions
- 1
Begin by preparing the celery root purée. Cut peeled celery root and 2 celery stalks into uniform 1-inch cubes. Place in a pot with vegetable broth and bring to a boil, then reduce heat and simmer for 15 minutes until very tender.
Tip: Cut celery root immediately after peeling and toss with lemon juice to prevent browning.
- 2
While the celery root cooks, prepare the cod fillets by patting them dry with paper towels. Season both sides generously with salt and pepper, then lightly brush with olive oil.
Tip: Dry fish ensures better searing and prevents sticking on the grill grates.
- 3
Prepare the crispy celery garnish by slicing the remaining 2 celery stalks into thin 2-inch batons. Heat 1 tablespoon butter in a skillet over medium-high heat and cook the celery until golden and caramelized, about 8 minutes. Season with a pinch of salt and set aside.
Tip: Watch the celery carefully to avoid burning; it should be tender-crisp with golden edges.
- 4
Preheat your grill to medium-high heat (around 400°F). Lightly oil the grill grates with a paper towel to prevent sticking.
Tip: Oil the grates, not the fish, for better control and cleaner searing marks.
- 5
Drain the cooked celery root and return to the pot. Add 2 tablespoons butter, minced garlic, and fresh thyme. Mash until smooth, then stir in milk and lemon zest. Season to taste and keep warm over low heat.
Tip: For an extra silky purée, use an immersion blender instead of mashing by hand.
- 6
Place cod fillets skin-side down on the hot grill. Cook for 4-5 minutes without moving them, allowing the skin to become crispy. Flip gently and cook the other side for 3-4 minutes until the flesh is opaque and flakes easily with a fork.
Tip: Don't flip too early; wait for the skin to release naturally from the grill grates.
- 7
Finish the remaining butter with fresh lemon juice and chopped parsley in a small bowl to create a beurre blanc-style sauce.
Tip: Warm this sauce gently if needed, but don't let it break from high heat.
- 8
To plate, spoon a generous portion of celery root purée into the center of each plate. Top with a grilled cod fillet, scatter the caramelized celery batons over the fish, and drizzle the lemon-parsley butter around the plate.
Tip: Plate while everything is still warm for the best presentation and flavor experience.
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