BiteSaavy
BiteSaavy recipe

Low FODMAP Herb-Crusted Cod with Roasted Pumpkin

A light and flavorful low FODMAP dinner featuring herb-crusted cod paired with roasted pumpkin and green beans.

Low Fodmap 15 min prep 25 min cook Serves 4 Low Fodmap
Low FODMAP Herb-Crusted Cod with Roasted Pumpkin

Ingredients

  • cod fillets
    600 g 21 oz skinless
  • pumpkin, peeled and cubed
    400 g 14 oz
  • green beans, trimmed
    200 g 7 oz
  • fresh parsley, chopped
    15 g 0.5 oz
  • fresh chives, chopped
    10 g 0.35 oz
  • gluten-free breadcrumbs
    50 g 1.75 oz
  • olive oil
    3 tbsp 3 tbsp
  • lemon zest
    1 tsp 1 tsp
  • salt
    to taste to taste
  • black pepper
    to taste to taste

Method

  • 1
    Preheat the oven to 200°C (400°F).
  • 2
    Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper; roast for 20 minutes.
  • 3
    Mix breadcrumbs, parsley, chives, lemon zest, salt, and pepper in a bowl.
  • 4
    Brush cod fillets with 2 tbsp olive oil and press the breadcrumb mix on top.
  • 5
    Place cod on a baking tray; add green beans tossed with olive oil, salt, and pepper.
  • 6
    Bake cod and green beans for 10-12 minutes until fish is cooked through.
  • 7
    Serve the herb-crusted cod with roasted pumpkin and green beans.

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