Low-Residue Turmeric Fish With Baked Sweet Potato and Avocado

Today I'm back with a simple but really tasty fish recipe. I find all types of fish great for my IBD, both because of the fact they're low fat and high protein. Sea bass is my absolute favourite type of fish and I've used it to create this dish, but I also use white fish to make it too – so do use whatever fish you have!

In this recipe, I also use 1/2 an avocado (a full one contains too much fat if you're sensitive to fat or on the low-residue diet) and baked sweet potato, which when cooked well is a great low-residue soft vegetable. You can choose to bake your sweet potato in the oven or just quickly in the microwave. To give the fish a bit of flavour, I use spices such as turmeric, coriander, cinnamon, and ginger.

If you're not on the low-residue diet, you can also add sauerkraut to this dish as a good source of probiotics, but some people are sensitive to this so it's completely optional!

Let's take a look and what you'll need to make it...

Servings: 2

Ingredients for my low-residue turmeric fish with sweet potato and avocado

  • 1 sea bass fillet
  • 1 sweet potato
  • 1 teaspoon of dairy-free butter
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of cinnamon
  • 1 small piece of ginger
  • 1 teaspoon of paprika
  • 1 teaspoon of olive oil, or any cooking oil of choice (you could also use a low-fat cooking spray)
  • 1/2 avocado
  • 1/2 lemon
  • Optional: 1 spoonful of sauerkraut

Feel free to play around with the ingredients. An all-purpose spice mix works fine for this too.

Directions for low-residue turmeric fish with sweet potato and avocado

  1. Place fish on a baking tray and cover with 1 teaspoon of olive oil or spray with low-fat cooking spray.
  2. Peel and chop avocado and place on top of fish.
  3. Peel and finely chop the ginger.
  4. Mix together in a small bowl: turmeric, paprika, chopped ginger, and cinnamon.
  5. Once mixed, spoon over fish and ensure it's evenly coated (the oil/spray will help it stick).
  6. Chop and squeeze 1/4 of lemon over the fish.
  7. Cook for 20 minutes in the oven at 200 degrees.
  8. The sweet potato can be baked in the oven separately – allow 40 minutes in the oven or microwave for 7 minutes.
  9. One cooked, serve with a slice of lemon and (optional) sauerkraut.
  10. Add the baked sweet potato as a side dish and use dairy-free butter or coconut oil for the sweet potato to soften.

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Nutrition facts

Per Serving

  • calories: 271
  • carbohydrates: 19.5g
  • cholesterol: 27mg
  • dietary fiber: 6.6g
  • potassium: 755mg
  • protein: 14.5g
  • saturated fat: 3.2g
  • sodium: 69mg
  • sugars: 4.5g
  • total fat: 16.1g

Disclaimer: InflammatoryBowelDisease.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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