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Method

First heat oven to 200C/fan 180C/gas 6. Then boil potatoes for 10-15 mins until tender.

Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins are starting to split. Add the fish to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the fish flakes easily.

Drain the potatoes well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the lactose free  milk, then add the basil.

Serve the fish on top of the basil with the vine tomatoes draped over the top.

Recipe from Good Food magazine


Ingredients

2 small bunches tomatoes, on the vine

1 tbsp olive oil

chunks skinless cod or other white fish fillet

zest 1 lemon, plus juice of ½

400g  potato, peeled and cut into small chunks

50ml lactose free milk

1 tbsp garlic infused oil

bunch basil, leaves and stalks separated

100ml chicken or vegetable stock

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Low FODMAP Recipe

Lemon cod with basil mash

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