Low FODMAP Recipe : Roasted sea bass with sweet potato, tomatoes and thyme
For the sea bass
1 whole sea bass, scaled, gutted and gills,head and tail removed
1 tbsp olive oil
2 tbsp chopped fresh chervil
1 tbsp chopped fresh dill
1 tbsp fresh thyme, leaves only
salt and freshly ground black pepper
For the sweet potatoes and tomatoes
1 tbsp olive oil
1 sweet potato, peeled and cut into thick slices
100g/3½oz vine tomatoes, sliced
1 tbsp garlic infused oil
1 tbsp thyme, leaves only
Preheat the oven to 200C/400F/Gas 6.
For the fish, cut slashes into the skin of the sea bass, rub all over with the olive oil and herbs and season well with salt and freshly ground black pepper. Leave to marinate for 10 minutes.
For the sweet potatoes and tomatoes, place the olive oil into a large heavy-bottomed ovenproof pan or tagine dish. Place a layer of sweet potato into the pan, followed by a layer of tomatoes and top with the garlic oil and thyme. Place the fish on top of the layered vegetables.
Transfer the pan to the oven and bake for 25-30 minutes, or until the fish is completely cooked through and the potatoes are tender. To serve, divide the fish and vegetables between two serving plates.
FODMAPs are short chain carbohydrates (oligosaccharides), disaccharides, monosaccharides and related alcohols that are poorly absorbed in the small intestine. These include short chain (oligo-) saccharide polymers of fructose (fructans) and galactose (galactans), disaccharides (lactose), monosaccharides (fructose), and sugar alcohols (polyols) such as sorbitol, mannitol, xylitol and maltitol.
The term FODMAP is an acronym, deriving from "Fermentable, Oligo-, Di-, Mono-saccharides And Polyols". The restriction of these FODMAPs from the diet has been found to have a beneficial effect for sufferers of irritable bowel syndrome and other functional gastrointestinal disorders (FGID). The low FODMAP diet was developed at Monash University in Melbourne by Peter Gibson and Susan Shepherd.