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Photo of Prosciutto-wrapped haddock with celeriac mash by WW

Prosciutto-wrapped haddock with celeriac mash

3
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Moderate
Elevate a regular fish supper with a few key ingredients

Ingredients

Celeriac, raw

800 g, cut into 2-3cm chunks

Haddock, raw

4 fillet(s), medium

Prosciutto

8 slice(s)

Cherry Tomatoes

250 g

Half Fat Crème Frâiche

1½ tablespoon(s), level

Spinach

400 g, young leaf

Lemon

1 medium, cut into wedges, to serve

Instructions

  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.

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