Baked fish with zucchini

Serves 1-2 (depending on size of the fish)

CCA’s recipes are not tailored to individual requirements. Please review recipes to ensure they are appropriate for you from an IBD and broader diet perspective. If you think the consumption of certain foods leads to uncomfortable digestive or other symptoms, please speak to your health care professional. Consider connecting with a specialist GutSmart Dietitian and/or Psychologist.

Ingredients

• Pieces of fish, either salmon or white fish
• Zucchini (1-2)
• Pine nuts
• Extra virgin olive oil for drizzling

Method

• Bake the fish in the oven for 10-15 minutes on 180 degrees.
• The time will vary depending on the type of fish so keep an eye on it
• While fish is baking, peel, then grate the zucchini
• Lightly fry zucchini in a pan to cook a little. You can add a bit of water inf needed. Drain water when it’s cooked.
• When fish is cooked, cover it with zucchini and sprinkle with pine nuts.
• Top with extra virgin olive oil and Himalayan Sea salt.

As always: if any of these ingredients are flare foods for you, please omit them or replace them with an alternative item.