A delicious, delicately flavoured indian-style dish
Ingredients
½ teaspoons fennel seeds
½ teaspoons cumin seeds
1 tablespoon yoghurt
1 tablespoon lemon juice
1 tablespoon garlic flavoured olive oil
1 teaspoon garam masala (check the ingredients for added onion or garlic, I used Seasoned Pioneers which is low FODMAP)
½ teaspoon turmeric
An inch cube of ginger, peeled and grated
A pinch of salt
4 sundried tomatoes, chopped
1 small green chilli, de-seeded and finely sliced
2 skinless haddock fillets
Instructions
Heat a small frying pan and toast the fennel and cumin seeds for about a minute until they become fragrant then set aside to cool slightly
Place the toasted seeds, yoghurt, lemon juice, garlic oil, garam masala, turmeric, grated ginger and salt in a bowl and mix into a paste then add the sundried tomatoes, chilli and haddock fillets and mix together ensuring the haddock is thoroughly coated with the paste
Set aside for 30 minutes to marinate and preheat the oven to 190 degrees (fan oven)
Place the haddock fillets on a baking tray and cook in the oven for 12 minutes or until the fish is cooked through which may take longer with thicker fillets
Recipe by Cook Low FODMAP at https://cooklowfodmap.com/low-fodmap-spiced-haddock/