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Serving Idea: Fish poached in CO&C Sauce

Serves 4

Ingredients

1 jar of SOME Foods Capsicum, Olive & Chilli Sauce
8 small firm white flesh fillets (such as Coorong mullet or garfish)
or 4 medium firm white flesh fillets (such as flathead, barramundi or snapper)

Depending on your mood or the weather, serve with either a salad or steamed vegetables. Here we've served it with steamed heirloom carrots and broccollini*.

*47g of broccoli per person is low in FODMAPs and should be tolerated by most individuals with IBS. Avoid large servings (100g)  that contain high amounts of Oligos (fructans & GOS) and Polyols (sorbitol).

Source: The Monash University low FODMAP diet smartphone app.

Photo of low FODMAP fish poached in Capsicum, Olive & Chilli Sauce served with steamed vegetables

 

Method

In a pan or pot small enough so the sauce covers most of the fish fillets, add the jar of SOME Foods Capsicum, Olive & Chilli Sauce and bring to the simmer. Add the fish fillets and poach until they're cooked - around 4-5 minutes for smaller and 6-8 minutes for medium. If you're using small fillets you may need to cook into two batches.

Serve with your choice of salad or steamed vegetables. It also works with steamed rice if you're wanting something a bit more substantial.

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