‘Fish is a wonderful protein source while treating SIBO. The combination of the ghee, lemon and capers imparts a delicious sauce to the delicate flavours of the fish. This meal is ready within 15 minutes so makes a perfect mid-week dinner.’ Rebecca Coomes
Classification: Phase 1 Semi Restricted, GF, LF
- 4 fillets firm white fish, skin on (eg. Barramundi, snapper, cod, etc)
- 4 tbs ghee
- 2 tbs capers
- 1 lemon, zest and juice
- Salt and pepper to taste
- Lemon wedges to serve
Lightly salt the skin side of the fish fillets and set aside for 10 minutes.
Heat a large frying pan over a medium-high heat. Melt the ghee. Once the pan has returned to heat, place the fish in the pan, skin side down.
Cook for a few minutes and then flip and cook on the other side.
When the fish is nearly cooked through, add the capers, lemon juice and zest. If the pan is getting dry, add some extra ghee. The sauce will bubble when the lemon juice is added. Allow the sauce to reduce slightly then remove from the heat. Taste the sauce and season with extra salt and pepper if required.
Serve the fish with the sauce drizzled over it, with lemon wedges to the size.
Goes great with lemon roasted fennel.
Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.