Ingredients


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












Method


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


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Low FODMAP Recipe and Gluten Free Recipe - Prosciutto & pesto fish gratinContentsIBS  FODMAP Home IBS-Health.com