As I follow a strict diet and i’m eating fish again I still try to stick to my rule of not to much fat. So I find baking fish is a great way to ensure that it’s healthy and fit’s into my dietary requirements. I would say that eating lots of vegetables with skins on and greens can cause blockages so you can always peel the veggies before you roast them and go for a green veggie or cauliflower, carrots anything that is easy for you to digest. Again with IBD and a stoma it is all about trying certain foods to see what suits you as an individual.
- Basa fillets (I bought these frozen from Waitrose I am all for fresh fish however this a fantastic alternative for a mid week meal without a trip to the fish mongers)
- Carrots peeled and sliced
- Courgette sliced
- New Potatoes skin on or off whatever suits you ( Cleaned & cut in half)
- Sweet potatoes can be used as an alternative to new potatoes (Peeled & cut into chunks)
- 2 Romano Peppers chopped into quarters
- Red Onion peeled & cut into quarters
- Garlic Salt
- Olive oil
- Chilli flakes
- 2 Teaspoons of Dairy free butter normal butter if you aren’t dairy free
- Fresh parsley
The method is really straight forward add olive oil your garlic salt & pepper. Roast your potatoes & carrots for twenty minutes.
In the meantime prepare your fish fillets, place your fish on tin foil add butter some garlic salt & chilli flakes & some chopped parsley & black pepper. Wrap your fish in the foil into loose parcels. Ready for baking.
After twenty minutes remove the potatoes & carrots from the oven then add your courgettes, Romano peppers & red onion to your roasting dish return to the oven & cook for a further fifteen minutes.
At this point you need to add your prepared fish fillets in to bake for fifteen minutes remove & serve on top of your roasted vegetables.