640g/1lb 7oz floury potatoes, preferably Maris Piper, peeled and thinly sliced

2 red peppers, sliced

2 bay leaves

1 tbsp garlic infused oil

2 tbsp olive oil

½ tsp sea salt flakes

4 x 120g/4oz cod fillets, skinless and boneless

freshly ground black pepper

For the pesto

1 tbsp garlic infused oil

25g/1oz pine nuts

50g/1¾oz fresh basil leaves

5 tbsp olive oil

25g/1oz Parmesan, finely grated

1 tbsp lemon juice

½ tsp sea salt flakes

Serves - 4


Preheat the oven to 200C/180C Fan/Gas 6. Mix the potatoes, peppers, bay, garlic infused oil, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.

Meanwhile, to make the pesto, blend the garlic infused oil and pine nuts in a food processor. Add the basil and pulse until roughly chopped.

With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt.

Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately.

Recipe adapted from: Good Food
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