Ingredients


4 white fish fillets (hake is sustainable)

2 rosemary sprigs, leaves chopped, or 1 tsp dried

50g gluten free bread (about 2 slices), torn into pieces

zest 2 lemons, plus wedges to serve

1 tbsp olive oil


Serves - 4










Method


Heat the grill to medium. Place the fish fillets, skin-side up, on a baking tray, then grill for 4 mins.

Meanwhile, place the rosemary, gluten free bread, lemon zest and some seasoning in a food processor, then blitz to make fine crumbs.

Turn the fish over, then press a quarter of the crumbs over the top of each fillet.

Drizzle with olive oil, then grill for 4 mins until the crust is golden and the fish is cooked through and just flaking.

Serve with new potatoes, olive oil  and lemon wedges for squeezing over.


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 - Lemon & rosemary crusted fish fillets
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