Heat the oil in a frying pan, add the celery, then fry for 5-8 mins until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.
Simmer 5 mins, then slip the snapper into the sauce. Cover and gently cook for 4-5 mins until the snapper flakes easily. Serve with baked or steamed potatoes.
Recipe from Good Food magazine
1 tbsp olive oil
1 sticks celery, chopped
400g can chopped tomatoes
1 heaped tsp light, soft brown sugar
few sprigs thyme, leaves stripped
1 tbsp gluten free soy sauce
4 red snapper, fillets or another white flaky fish, such as barramundi or pollack
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