Stuck for time yet want a delicious meal? In under 30 minutes, you can create this tasty and simple recipe using every day ingredients!
As part of IBS Awareness Month, we've teamed up with some of our favourite products to bring you delicious, simple and quick recipes, whilst being mindful of IBS.
For this simple yet tasty recipe, we've chosen to create a fish dish! Fish is a wonderful source of naturally lean protein, and as such, is less likely to cause uncomfortable symptoms when suffering with IBS. I've teamed it with samphire thanks to being packed full of essential minerals and vitamins. It also reportedly contains unique compounds called fucoidans, which are known to have an anti-inflammatory effect, which is a big plus when dealing with IBS. It's the perfect pairing for fresh fish!
You will need:
- 1tbsp goats butter
- 2oz (60g) Tesco gluten-free breadcrumbs
- 1oz (30g) Schwartz gluten-free Spaghetti Bolognese mix
- Pinch of salt and pepper to season
- Handful of freshly chopped parsley
- 4 fresh cod fillets
- 3 tbsp a2 Milk™
- 1 tbsp olive oil
- Pack of samphire
- Lemon – cut into wedges
Preheat the oven to 180°c/ 350°f/ Gas mark 4, and lightly grease a large baking tray.
Place the goats butter in a saucepan and melt over a medium heat.
Add the breadcrumbs, spaghetti Bolognese mix, salt and pepper and parsley and stir until well combined.
Place the cod fillets on the prepared baking tray, and baste with the a2 Milk™ before covering with the breadcrumb mix.
Bake in the oven for around 15 – 20 minutes until the cod is cooked, and the breadcrumbs have turned a lovely golden colour.
While the cod is baking, add the olive oil and samphire to a frying pan and cook for 2-3 minutes until softened.
Remove the cod from the oven and serve with the samphire and a wedge of lemon.
We've even created a video to show you how quick and simple it is to make this recipe!
Just to let you know I am guest hosting #CookBlogShare this week so I would love it if you popped over to share a recipe.