Go Back
Low FODMAP Cod traybake
Print Recipe

Low FODMAP Traybake with pesto crumb

Try this tasty low carb Low FODMAP fish traybake
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner, Fish
Cuisine: Other
Keyword: Healthy, Light, Low Carb, Low FODMAP
Servings: 4
Cost: $

Ingredients

  • 400 grams White fish fillets 4 fillets
  • 400 grams Canned cherry or crushed tomatoes
  • 3 tbsp Panko breadcrumbs about 20 grams
  • 4 tbsp Low FODMAP Pesto about 45 grams
  • 1 tbsp Balsamic vinegar
  • 150 grams Zucchini
  • 200 grams Frozen green beans
  • 1 pinch salt and pepper to taste

Instructions

  • Pre-heat the oven to 200c/180c fan.
  • Combine the panko breadcrumbs with 3 tbsp of pesto and set aside
  • Cut the zucchini into cubes.
  • Place the fish fillets in a dish (make sure the dish is big enough to fit the veggies in/around them!)
  • Season the fish with salt and pepper to taste and spread the pesto crumb evenly over the fillets .
  • Mix 1 tbsp of pesto into the tomatoes and pour around the fish
  • Place the zucchini evenly amongst the tomato mixture.
  • Place in the oven for 12-15 minutes.
  • Meanwhile defrost the frozen green-beans in some warm water or heat them in a microwave.
  • Once out of the oven, split the fish and tomato/ zucchini mixture over four plates with the green beans.
  • Enjoy!