Roast cod with carrot purée, bacon & celeriac

1. Preheat the oven to 200°C, gas mark 6. Put the onion, carrots, 75g of the butter and 125ml water into a saucepan, bring to the boil, turn the heat down, cover and cook for 8-10 minutes until the carrots are completely tender and the water has reduced. Be careful not to let the carrots boil dry. Season. Leave to cool, then purée in a blender adding some lemon juice (although you might not need any) and seasoning to taste.

2. Meanwhile, cook the bacon in a dry frying pan in the fat that runs out of it until golden on all sides. Remove with a slotted spoon. Add the celeriac, thyme and 10g butter and cook for about 8 minutes, over a medium heat until golden and soft.

3. Melt the rest of the butter with the oil in a large frying pan. Cook the fish fillets in 2 batches on a high heat, skin-side down, for 2-3 minutes until the skin is crispy. Season. Transfer to a large roasting tin, brush some of the fat from the pan over the top of each fillet and cook in the oven for 12 minutes, or until cooked through.

4. Quickly reheat the carrot purée and the celeriac mixture. Serve the cod with the purée and spoon the celeriac and bacon around it.