1/2 cup gluten-free panko breadcrumbs with low-FODMAP ingredients
2 tablespoons extra-virgin olive oil
2 tablespoons whole-grain seeded Dijon mustard
1/4 cup finely grated Parmesan cheese
2 tablespoons chopped fresh parsley
4 teaspoons full fat mayonnaise*
Salt and pepper
Lemon wedges for serving
Instructions
Preheat oven to 400˚F and line a baking sheet with parchment paper
In a medium mixing bowl, combine chopped walnuts, panko, olive oil, Dijon mustard, Parmesan, and parsley
Pat the fish fillets dry with a paper towel and season with salt and pepper. Place them on the baking sheet
Spread or brush 1 teaspoon of mayonnaise onto the top of each fillet
Spoon the breadcrumb mixture evenly over each fish portion and press down lightly with your fingers. There will be about 1/2 cup for each one
Place in oven to bake for about 10-15 minutes, or until fish is cooked through (cooking time varies depending on thickness of fillets)
After cooking, to brown the crust, increase to broil for about 1-2 minutes
Serve immediately, with lemon wedges on the side. Enjoy with salad, or rice-quinoa
Notes
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients (using available FODMAP data at time of posting)
Most types of white fish will work, I suggest tilapia, cod, halibut, grouper, or mahi mahi
Try your food processor or coffee grinder to make your walnuts very finely chopped
Avoid mayonnaise brands with high fructose corn syrup, or onion/garlic. I like Hellman’s brand