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340g bag baby spinach, roughly chopped

400g can chopped tomatoes

225g sustainable white fish fillets, chopped into large chunks

small bunch basil, shredded

100g cooked and peeled shrimp

2 tbsp finely grated parmesan

2 tbsp gluten free breadcrumbs

2 tbsp oats



Put the spinach in a large colander and pour over boiling water. Once cool enough to handle, squeeze out any excess water, then season.

Tip the tomatoes into a frying pan with some seasoning and simmer for 5 mins to thicken. Add the fish and heat for 1-2 mins – it doesn’t need to be fully cooked at this point. Stir in the basil.

Heat oven to 220C/200C fan/gas 7. Divide the spinach, fish, shrimp and tomato sauce between 2 gratin dishes. Mix the Parmesan, gluten free breadcrumbs and oats together and sprinkle over the top. Bake for 20 mins until golden and bubbling

Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Oaty fish & shrimp gratins