Lunch
Steamed Cod with Dill Potatoes
A clean, comforting main built around familiar ingredients: gently steamed cod, tender small potatoes and mild zucchini, finished with fresh dill or parsley. Nothing sharp, nothing heavy.
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Ingredients
- 300 g cod fillet
- 450 g small potatoes
- 250 g zucchini
- 1 tsp rapeseed oil or mild olive oil
- 2 tbsp parsley or dill
- 1 pinch salt
Method
- Cook the small potatoes according to the packet directions or until tender.
- Cut the zucchini into bite-sized pieces and steam gently.
- Season the cod fillet lightly and steam or poach gently until just cooked through.
- Arrange everything on warm plates, finish with herbs and serve immediately.
Why this recipe is gentle
The cod is steamed or poached rather than fried, keeping it lean and lower in fat. There is no onion, garlic, tomato or citrus, and the zucchini is cooked soft so it stays easy on the stomach.
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
- Keep the oil to about a teaspoon and steam or poach rather than fry.
- Watch your portion size, since larger meals tend to be less well tolerated.
- Serve warm, not piping hot, and eat slowly.
