Peel and dice potatoes and celeriac (2cm dice). Add to a saucepan and cover with water. Bring to the boil and simmer for 10-15 minutes, or until tender. Drain and set aside (see step 5).
2. Prepare the salad
Roughly tear and rinse lettuce leaves. Slice apple and cucumber. Set aside.
3. Make the caper topping
Heat a frypan over medium-high heat with 2 tbsp olive oil. Add drained capers and 1/2 lemon zest. Squeeze in 1/2 lemon juice (wedge remaining) and cook for 3-4 minutes until slightly crispy. Remove and set aside.
4. Cook the fish
Season fish fillets with 1/2 tsp thyme, salt and pepper. Cook in pan for 3-4 minutes each side (add more oil to pan if needed) or until cooked through.
5. Mash the vegetables
Mash the root vegetables using a potato masher (see notes). Stir through 1 tbsp olive oil and season with salt and pepper.
6. Finish and plate
Divide celeriac mash, fish and salad among plates. Spoon over caper topping. Serve with remaining lemon wedges.
Use butter or milk of choice in the mash for a creamier finish.
Dress the salad with remaining 1/2 lemon juice and olive oil if desired.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Baby cos lettuce, 2 pack
Red apple, 1
Lebanese cucumber, 1
Capers, 1 jar (100g)
White fish fillets, 2 packets
From your pantry
Oil (for cooking + olive), salt, pepper, dried thyme