Photo of Prosciutto-wrapped haddock with celeriac mash by WW

Prosciutto-wrapped haddock with celeriac mash

3 - 5
PersonalPoints™ per serving
Total Time
30 min
5 min
25 min
Elevate a regular fish supper with a few key ingredients


Celeriac, raw

800 g, cut into 2-3cm chunks

Haddock, raw

4 fillet(s), medium


8 slice(s)

Cherry Tomatoes

250 g

Half Fat Crème Frâiche

1½ tablespoons, level


400 g, young leaf


1 medium, cut into wedges, to serve


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Bring a large pan of water to a boil. Add the celeriac then reduce the heat and simmer for 20 minutes, until tender. Drain then return the celeriac to the pan and leave to steam for 5 minutes. Season and mash with the crème fraîche.
  2. Meanwhile, wrap 1 slice prosciutto around each fish fillet. Transfer to a baking tray, add the vine tomatoes and bake for 10-12 minutes, until the prosciutto is browned and the haddock is just cooked through.
  3. Wilt the spinach in a large nonstick work or frying pan with a splash of water Season well.
  4. Divide the celeriac mash between plates, top with the fish and serve with the roasted tomatoes, spinach and lemon wedges on the side.