Cod and Potato Traybake (serves 4)

Cod and Potato Traybake by The Fat Foodie

This Cod and Potato Traybake is one of those all-in-one traybake dinners that are really handy for weekday meals. Aside from prepping the vegetables there’s actually very little work involved in making it because the oven does the work for you.

I like to use cod for this traybake because it holds its shape well upon cooking and I feel that the delicate flavour of the fish allows the vegetables to sing, but feel free to substitute cod for any other fish you prefer.

I sometimes feel a bit bored with eating meat throughout the week, so a meal based around fresh fish makes a delightful change. Particularly one which is so easy to make!

I use a mixture of new potatoes, bell peppers and tomatoes for my roasted vegetables, but you could add other vegetables to suit your own tastes too. For example, whole broccoli florets and green beans are very tasty roasted (both are low FODMAP up to 75g per serving) and I never tire of the natural sweetness that can be found in roasted carrots.

I like to make a quick tartare sauce to accompany my traybake which is simply made by mixing chopped gherkins and capers into mayonnaise and then squeezing a little lemon juice into it. A sprinkling of dill never goes amiss in the mayo either.

If you’d like a low FODMAP fish dish for dinner I’d highly recommend this Cod and Potato Traybake. It’s tasty, filling and can be made in under an hour. What more could you need during the week?

Ingredients:

600g new potatoes (thinly sliced or diced)

1 red bell pepper (cut into bite-sized pieces)

1 green bell pepper (cut into bite-sized pieces)

4 tbsps green spring onion tips

4 common tomatoes (diced)

4 tbsps olive oil

1 lemon (sliced)

4 cod fillets

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6 and have a large baking tray to hand.

Prepare the vegetables as directed and then coat them in the oil and season with salt and pepper.

Roast the vegetables for 35-40 mins until the potatoes are soft and then place the cod fillets on top and sit the lemon slices on top of the fish.

Bake in the oven for 6-8 mins until the fish is cooked to your liking and then serve.

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Kedgeree (serves 2)

Kedgeree by The Fat Foodie

Kedgeree is a breakfast dish which originates from India and consists mainly of rice, smoked haddock and hard-boiled eggs which are infused with curry spices. It might sound like an odd choice to have for breakfast because, let’s be honest, not many of us would reach for rice and smoked haddock first thing in the morning, but trust me when I say that this is well worth making at least once, my friends! Continue reading Digiprove sealCopyright protected by Digiprove © 2018

Salmon en Papillote (serves 2)

Salmon en Papillote by The Fat Foodie

I sometimes go through phases of eating particular foods. I wonder if this is because my body naturally requires something nutritional in the type of food I crave? A case in point is salmon. Although I generally tend to eat beef or chicken, sometimes only a salmon fillet will suffice. Perhaps my body is lacking omega-3 fatty acids or something at the time?

Continue reading Digiprove sealCopyright protected by Digiprove © 2018