Ingredients


3 large potatoes (700g), scrubbed and cut into wedges

½ tbsp sunflower oil, plus a little extra

25g dill, finely chopped

4 skinned cod fillets (160g per fillet)

2 large eggs

100g gluten free  breadcrumbs


Serves - 4










Method


Heat oven to 200C/180C fan/gas 6. In a bowl, toss the wedges with the oil, 1 tsp salt and 1/4 tsp pepper.

Transfer to a baking sheet and roast for 25-30 mins, turning halfway through. The wedges should be crisp and golden brown.

Heat grill to high. Slice each cod fillet into two or three fingers.

Beat the eggs lightly in a shallow bowl and tip the gluten free breadcrumbs into a separate bowl with a good pinch of salt and pepper.

Dip each cod finger in the egg and then in the gluten free breadcrumbs, and place on an oiled baking sheet.

Grill for 6-7 mins or until cooked through and golden. Serve with the crispy wedges.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Crispy cod fingers with wedges
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