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Parmesan Fish with Paprika Parsnip Fries

The last couple of weeks have been full of excitement for us Brits.

On Thursday we had the general election, finally ending what seemed like an on-going episode of The X Factor. The previous weekend Princess Charlotte was born into the royal family. Whether your interest in this stemmed from being a royal family fanatic, a bet you had placed on the baby name or hope for another bank holiday – it was a good week to be British (despite not getting that extra day off work).

In the spirit of this, I decided to create a healthy and FODMAP-friendly take on a British classic – fish and chips.

Parmesan and Herb Crusted Fish

Ingredients: (serves 3)

  • 6 x tilapia fillets (or another white fish)
  • 1/3 cup grated parmesan cheese
  • 1/2 tbsp. butter
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. rosemary

Lay the fish skin side down on a lined baking tray. Melt the butter in the microwave and brush onto the top of the fish. In a small bowl, mix together the herbs and grated parmesan and sprinkle evenly onto the fish.

Parmesan and Herb Crusted Tilapia

Put the fish under the grill for approximately 6 minutes or until golden on top and cooked through. Remove from the grill and plate up.

Parmesan and Herb Crusted Tilapia

Paprika Spiced Parsnip Chips

Ingredients: (serves 3) 

  • 5 medium-sized parsnips
  • 1 tbsp. extra virgin olive oil
  • 3 tsp. paprika
  • Salt and pepper

Wash and peel the parsnips. Remove the ends and cut into strips. Place on a lined baking tray and drizzle with oil. Top with paprika and sprinkle with salt and pepper to taste.

Paprika Parsnip Fries

Bake for 20-25 minutes or until golden and crisps.

Paprika Parsnip Fries

Serve with a cup of tea and a dash of British sarcasm.



The Author

Low FODMAP│IBS│Low Lactose│Low Gluten│Low Fructose


  1. I am always looking for a good fish recipe where I do not have to cook the fish on the stovetop so thanks! I will definitely try this.


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