Didi’s Buttery Fish Bake with Noodles (Gluten Free, FODMAP)

My 20-year-old son Henry started a new eating plan that follows a gluten-free, soy-free, organic, grass-fed version of the “FODMAP” diet (which has hugely helped his digestive troubles.)  Now that he’s home for the summer, I’m going to be creating recipes for him. didi's buttery fish bakeHere’s one that came out REALLY well tonight! I wish I had pictures but we ate every bit of it.

Serves 3
1 1/2  pounds white flaky fish (we used cod and haddock)
4-6 tablespoons grass-fed salted butter (we used Organic Valley Pasture Butter)
3 slices gluten-free bread (we used Udi’s)
2 tablespoons finely ground parmesan cheese, plus additional for the table
One sprig each of rosemary, mint, tarragon, green scallion tops, and parsley (or whatever herbs are fresh in the garden. Note that FODMAP doesn’t use any onion, garlic or bulbs of scallions or leeks.)
1/8 cup of white wine
1 package of Manischewitz gluten-free egg noodles
Slices of lemon

Preheat the oven to 400 degrees for the fish. Set a large pot of water on to boil for the noodles.

  • Break the bread into small pieces.
  • Put the bread and 2 tablespoons of butter into a small saucepan, melting the butter and stirring the bread until it is coated in butter.
  • Cut the herbs into small pieces with scissors into the pan of bread and butter.
  • Lay out the fish in a small baking dish.
  • Cut about 2 tablespoons of butter into pats and put on top of, and under, the fish.
  • Pour the bread, herb, and butter mixture over the fish.
  • Sprinkle parmesan cheese over the whole thing.

Bake the fish about 15 minutes then…

  • Pour the wine into the sides of the baking dish, being careful not to soak the now crispy bread.  (You probably could add it earlier, but I liked the way it kept just a bit of its alcohol flavor by adding it later. A happy accident, because I tasted the fish and it seemed like it needed something more.)

Continue to bake until fish is flaky–about another 10 minutes.

  • While fish is baking, cook egg noodles according to package directions, being very careful not to overcook–they should be al dente. I did about seven minutes and they were perfect.  Strain and put in a bowl with some more butter.

Turn broiler to low, and broil fish for 2-3 minutes, keeping an eye on it to make sure it doesn’t burn.

Serve fish over the noodles, adding additional Parmesan cheese if you like. Make sure you pour the liquid from the pan over the noodles as well.

I served it with sauteed spinach for Henry, broccoli for Alden, and asparagus for me, as well as a simple Boston lettuce salad with a Dijon vinaigrette.

For dessert we had fresh strawberries and organic chocolate from Cedar Circle Farm.

Colby dropped in from across the street part way through the meal and took a bite. He confirmed that it was awesome.


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