Lunch
Pollock with Sweet Potato
Lean pollock on soft sweet-potato wedges, baked together in the oven. The fish brings high-quality protein and the sweet potato a naturally mild sweetness, seasoned with just parsley and a pinch of salt.
- Gluten-free
- High-protein
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Ingredients
- 300 g pollock fillet
- 400 g sweet potatoes
- 1 tsp mild olive oil
- 2 tbsp parsley
- 1 pinch salt
Method
- Peel the sweet potatoes, cut into wedges, oil and pre-bake at 190 °C for 15 minutes.
- Season the pollock lightly, add and bake a further 12–14 minutes.
- Sprinkle with parsley and serve warm.
Why this recipe is gentle
Pollock is naturally lean, and gentle baking with only a teaspoon of oil keeps the dish lower-fat. With no citrus, tomato, onion or spice it stays low-acid and mild, while the fish delivers plenty of protein.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Season the fish only lightly and avoid overbaking so it stays moist and easy to enjoy.
- Instead of lemon, let fresh parsley or a touch of mild olive oil provide the fresh accent.
- Choose fat level, portion size and personal triggers to match your own tolerance.
