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Recipes Low FODMAP and Gluten Free Recipe - Roast cod with a lemon and parsley crust
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Ingredients


675g/1lb 8oz cod fillet, 3cm/1¼in thick

85g/3oz gluten free white breadcrumbs, soft or slightly stale

3 tbsp parsley, finely chopped

1 tbsp garlic infused oil (optional)

finely grated zest ½ lemon

60g/2¼oz lactose free butter, melted

a squeeze of lemon juice

salt and pepper

lemon wedges, to serve







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Method


Season the cod with salt and pepper to taste. Mix the gluten free breadcrumbs with the parsley, garlic infused oil, lemon zest, salt and pepper, then add lactose free butter and lemon juice. Mix thoroughly with your fingers.

Place the cod in a shallow, ovenproof dish and press the buttered gluten free crumbs firmly onto the cod to form an even crust.

Bake at 220C/425F/Gas 7 for 20-25 minutes until the crust is browned and the fish just cooked through. Serve immediately.


Recipe adapted from: Good Food

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