Low FODMAP range
sustainable hake fillet in a tomato and vegetable sauce with fresh herbs, saffron, paprika and orange, with roasted new potatoes, steamed spinach and topped with pumpkin seeds. Low FODMAP.
calories
carbs
protein
fibre
fat
plant diversity
5 a day
cooking
diet
health benefits
bones
energy
immunity
muscle
One serving of a meal made in accordance with this recipe is low in FODMAPs and can assist with following the Monash University Low FODMAP diet™
nutritional information
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ingredients
storage
keep frozen below -18C and do not refreeze if defrosted.
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free from celery and quinoa
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