4 chunky white fish fillets
4 slices prosciutto
200g pot lactose free double cream
3 tbsp low FODMAP basil pesto
25g parmesan, finely grated
1 tbsp pine nuts
Gluten free breadcrumbs
Heat oven to 200C/180C fan/gas 6. Season the fish all over, then wrap each fillet in a slice of ham.
Put into a large baking dish. Dot the lactose free cream between the fillets and over the exposed ends of the fish.
Dot the pesto around the fish, too. Scatter with the cheese and top with gluten free breadcrumbs.
Bake the fish for 15-20 mins, adding the pine nuts halfway through, until the lactose free cream has made a sauce around the fish, and the top is turning golden.
Recipe adapted from: Good Food
Check out IBS-Health.com top IBS articles: