Pat the cod fillets (360g) dry and season with salt (2g) and pepper (1g). Peel and dice the celeriac (200g) and carrots (200g) into small (approx. 1cm) cubes. Wash and roughly chop the kale (160g). Mince the garlic (10g). Chop the parsley (10g). (Prep time: 10 minutes)

In a large pan, heat half of the oil (10ml) over medium-high heat. Add the celeriac and carrot cubes and cook for 10 minutes, stirring occasionally, until tender and lightly browned.

While the vegetables are cooking, heat the remaining oil (10ml) in a separate non-stick pan over medium-high heat. Once hot, add the cod fillets and sear for 4-5 minutes per side, depending on thickness, until cooked through and flaky. (Cook time: 10 minutes veg + 5 minutes fish overlap = 15 minutes)

When the root vegetables are almost done, add the minced garlic to their pan and cook for 1 minute until fragrant.

Add the chopped kale to the pan with the root vegetables and garlic. Cook for 2 minutes, stirring, until wilted. Squeeze lemon juice (30ml) over the kale mixture. (Cook time: 10 + 5 + 1 + 2 = 18 minutes total)