Fish Fajita Bowl

This is such a great meal when you can’t decide what to have, as it has such a wide variety of delicious ingredients that all go so well together!

Makes: 2 bowls

Takes: 40-45 mins

Ingredients

Fish

2 fillets cod (or white fish of choice)

1 ½ tsp lemon juice

¼ tsp cayenne pepper

1 tsp olive oil

Pinch of sea salt

Vegetables

1 sweet/white potato

1 carrot

1 courgette

1 pepper

4-6 florets of broccoli

¾ tsp smoked paprika

¾ tsp olive oil

Remaining

Couple leaves of iceberg lettuce

½ - whole avocado

Squeeze of lime juice (optional)

2 tbsp yoghurt of choice

Chilli flakes (optional)

Fresh coriander (optional)

Homemade coleslaw (recipe under snacks & sweet treats - optional)

You will need

An oven

A large baking tray

Chopping board and knife

Method

1. Pre-heat oven to 210C.

2. Chop sweet potato, carrot and courgette and mix with ½ tsp olive oil and ½ tsp smoked paprika. Add to baking tray and cook for 20 minutes.

3. Meanwhile combine lemon juice, cayenne pepper, olive oil and salt and marinade the cod, set aside.

4. Chop broccoli and peppers and mix with remaining olive oil and paprika.

5. After the 20 minutes add the peppers, broccoli and cod to the tray and bake for a further 10-15 minutes until everything is cooked through.

6. Whilst cooking slice your iceberg lettuce.

7. Prepare your avocado, either sliced, or smash with a squeeze of lime juice and chilli flakes.

8. Once everything is cooked add a mix of everything to your bowl, top with a dollop of yoghurt, coriander and chilli flakes.

Enjoy x

p.s. this recipe is low FODMAP - it is always recommended to seek advice from a health professional when following!

Low FODMAP guidance

Sweet potato: Recommended serving per meal is 3 tbsp (70g).

Avocado: Recommended serving per meal is <1/4 of an avocado (40g).

Yoghurts: if you have been advised to avoid lactose, you can try lactofree yoghurts, coconut yoghurts or soya yoghurt (e.g. alpro plain; <125ml).