2 x 400g cans tomatoes
1 tbsp balsamic vinegar
3 tbsp low FODMAP pesto
2 tbsp gluten free breadcrumb
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
Serves - 4
Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
Mix together the remaining pesto and the gluten free breadcrumbs, then press onto each fish fillet.
Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
Meanwhile, boil the green beans then drain. Serve the bake scattered with the vegetables.
Recipe adapted from: Good Food