Ingredients


2 small bunches tomatoes, on the vine

1 tbsp olive oil

chunks skinless cod or other white fish fillet

zest 1 lemon, plus juice of ½

400g  potato, peeled and cut into small chunks

50ml lactose free milk

1 tbsp garlic infused oil

bunch basil, leaves and stalks separated

100ml chicken or vegetable stock


Serves - 2







Method


First heat oven to 200C/fan 180C/gas 6. Then boil potatoes for 10-15 mins until tender.

Put the tomatoes onto a baking tray, rub with a little oil and some seasoning, then roast for 5 mins until the skins are starting to split.

Add the fish to the tray, top with most of the lemon zest and some more seasoning, then drizzle with a little more oil. Roast for 8-10 mins until the fish flakes easily.

Drain the potatoes well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the lactose free  milk, then add the basil.

Serve the fish on top of the basil with the vine tomatoes draped over the top.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Lemon cod with basil mash
IBS-Health.com IBS-Health.com