10 plaice fillets filled with prawns and broccoli
50 ml olive oil
6 cloves of garlic, finely grated or crushed
500 g plum tomatoes
2 red onions
50 ml lemon juice
5 stalks of broadleaf parsley, coarsely chopped
1 red chilli, finely chopped without seeds
Salt and pepper, freshly ground
Peel and cut the celeriac into slices roughly 1 cm thick (use a slicer if necessary). Mix the olive oil together with half of the garlic. Lay out the celeriac slices and brush with oil. Season the slices with salt and pepper and bake in a preheated oven until tender for about 15 minutes at 190°C.
Mix the tomatoes, red onion, lemon juice, parsley, the remaining garlic and the chilli together and season with salt and pepper to taste.
Place the fish in a preheated oven and bake for 25 minutes at 190°C. Grill the celeriac slices for 1 minute on each side and arrange on a plate with the tomato salsa and the hot fish.