Fish is sometimes unnecessarily avoided by those with stomas and this recipe shows you what you’ve been missing.
Fish provides unsaturated fatty acids that are healthy for your heart and brain but is also light and can be easier to digest than meat. The flavours from the parsley, rosemary and lemon can balance the fish if people are concerned with stoma-pouch odours.
This tasty Mediterranean meal is a nutritious and balanced meal, but we insist you try it for yourself.
- 2 sea bass fillets
- 2 fondant potatoes cut to 6cm x 3cm
- 1L vegetable stock
- 40g chorizo
- 2 sprigs of thyme
- 1 sprig of rosemary
- 2 garlic cloves
- 1 courgette
- 1⁄2 aubergine
- 1 bell pepper
- 50g green beans
- 20g olives, pitted
- 1 lemon
- 1tbsp parsley
- Olive oil
- Salt / Pepper
- Preheat the oven to 180oC. Place the potatoes in a saucepan with a sprig of thyme, a clove of garlic and a pinch of salt, then add vegetable stock until the potatoes are covered.
- Cook the potatoes for roughly 20-25 minutes and remove them from the pan onto a rack until needed.
- Peel the courgette and aubergine, slice them into 0.5cm thick pieces. Cut the pepper into 0.5cm long strips, trim both ends of the green beans, crush the remaining garlic clove and slice the lemon.
- Place all the vegetables into a bowl and toss them together with the olives and a little salt, pepper and olive oil.
- Cut the chorizo into little cubes, place in a frying pan with the fondant potatoes and cook for roughly 5 minutes until both have crispy edges.
- Place the vegetables and potatoes in a roasting tray and sprinkle with the chorizo cubes.
- Season the fish with salt and pepper then place over the vegetables into the tray. Sprinkle with thyme and rosemary.
- Cook in the oven for 10 minutes.
- Serve with an extra drizzle of olive oil and a lemon slice on the side.
- Sprinkle with parsley to finish.