I've used the following:
2 cod loins
some fancy multicolored carrots for roasting (optional)
cauliflower
a bunch of sage
samphire
garlic
butter
lemon
Start by frying a generous amount of sage leaves with butter and some crushed garlic (80-100g)
Extract garlic and the sage leaves (should be crunchy) and 'drain' them on kitchen paper
Coat the carrots and cauliflower in the sage-infused butter and season with salt and perhaps some ground coriander.You can spice things up here a bit by throwing in some ginger (haven't tried)
Bake for about 30-40min until 'al-dente' at 200C.
Boil the celeriac for about 20min and then blend with a stick blender into a puree. Mix in the butter, some cream or milk and most of the sage leaves (save some for decoration). If you fancy, try mixing in some blue cheese to cut some of the sweetness and add a tangy-ness
Bake the cod loin with olive oil and half a lemon's juice for 15min tops at 200C. Add some lemon slices if you want.
Steam or boil the samphire for about 2-3min. It's very salty and it will act as a condiment to balance out the sweetness of the root veggies, together with the juices from the fish.
Another thing to add could be an olive and anchovies paste on top of the fish, or make a crust of nuts and herbs before baking... let your imagination run wild if you have the time and ingredients.
Bon appetit!
