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Low FODMAP Bluefish with Roasted Garlic Potatoes


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Low FODMAP Bluefish with Roasted Garlic Potatoes

Let’s make Our Low FODMAP Bluefish with Roasted Garlic Potatoes! Don’t turn your back on this dish if you think you don’t like bluefish. The plentiful crispy cushion of crusty potatoes, generous amounts of Garlic-Infused olive oil, fresh lemon and parsley create the perfect backdrop for this fish.

low FODMAP Bluefish with Roasted Garlic Potatoes in an oval casserole dish

One Dish + Time = Dinner Nirvana

This is a one-dish meal. It is comfort food. It is easy to make, but it does require patience.

First, you have to cut the potatoes evenly and THINLY. A mandoline makes quick work of this, otherwise, sharpen your chef’s knife and take your time for safety. The initial bed of potatoes goes in the oven at first without the fish and you have to be patient and allow the potatoes to begin to crisp up.

low FODMAP Bluefish with Roasted garlic Potatoes in an oval casserole; closeup

Thin Is In

Sometimes a preparation technique can make or break a dish and cutting the potatoes very thinly for this recipe is one such example. First, you must start with a waxy-type potato. Red-skinned, yellow-skinned or Yukon gold potatoes, but not starchy baking potatoes (aka Russets). The waxy potato will give the proper texture.

Then there is the prep of the potato. In order to become tender in the allotted roasting time AND get nice and crispy, you must slice the peeled potatoes very thinly AND evenly.

This can be done with a nice sharp knife. But it is laborious, and if you do not have mad knife skills, might be a pain in the butt. This is also where a mandoline comes in. A mandoline is a machine, that does require some manual work, but it will slice food with ease and precision. You can find mandolines inexpensively, and they are worth their weight in gold.

If you have never bought a mandoline, and have been thinking about it, THIS is the recipe to try one out on.


Once those thinly sliced potatoes are browning well, you top them with the filet. Be patient for the potatoes to cook! Ultimately the fish juices combine with the earthy potatoes, garlicky oil, and the brightness of the fresh lemon zest and juice in addition to parsley for a dish that is elegant enough for guests.

You might also like our Low FODMAP Whole Roast Fish! We show you how easy it is to cook a whole fish, for a spectacular presentation.

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low FODMAP Bluefish with Roasted Garlic Potatoes in an oval casserole dish
5 from 2 votes

Low FODMAP Bluefish with Roasted Garlic Potatoes

A one-dish recipe, our Low FODMAP Bluefish with Roasted Garlic Potatoes is easy - but you MUST be patient and allow the potatoes to get nice and crispy.

Makes: 4 Servings
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Author: Dédé Wilson


  • 4 tablespoon (57 g; ½ stick) unsalted butter, melted, divided
  • 1 1/2 pounds (680 g) waxy potatoes either red, white or Yukon gold, peeled and cut into ⅛ inch (3.5 mslices
  • 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pounds (680 g) fresh bluefish filet
  • Zest of one lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4 cup (3 g) finely chopped fresh flat-leaf parsley


  1. Position rack in middle of oven. Preheat oven to 450°F (230°C). Use 1 tablespoon of butter to coat the insides of a 13 by 9 inch (33 cm by 23 ccasserole dish or similar sized roasting pan; set aside.
  2. Combine the remaining melted butter with the garlic-infused olive oil. Layer the potatoes in your buttered dish, slightly overlapping to create one layer covering the entire bottom of the pan. Brush potatoes with butter/oil mixture and season with salt and pepper. Make another layer of potatoes, brushing with butter/oil and seasoning as you go until you use up all of the potatoes. Brush tops of potatoes with butter/oil, reserving some for the fish. Season with salt and pepper and cover pan tightly with foil. Roast for 15 minutes, then remove foil and continue roasting until potatoes are golden brown and beginning to crisp up, about 15 to 20 more minutes.
  3. Meanwhile, season fish with salt and pepper. Zest the lemon and toss lemon zest with parsley; set aside.
  4. Once the potatoes have finished their initial cooking time, lay the bluefish on top. Brush with remaining butter/oil mixture and roast for about 10 to 12 minutes or just until fish is opaque and cooked through. It should flake easily. Right before serving sprinkle the fish and potatoes with lemon juice and shower with parsley/zest mixture. Serve immediately.


If You Can Tolerate

  • Fructans: If you have passed fructan garlic challenge, sauté 2 finely chopped garlic cloves in olive oil over medium heat until softened and use in lieu of the garlic-infused oil, garlic solids and all.
Course: Dinner, Main Course
Cuisine: American


Calories: 493kcal | Carbohydrates: 28g | Protein: 37g | Fat: 25g | Saturated Fat: 1g | Sodium: 31mg | Potassium: 774mg | Fiber: 3g | Sugar: 2g | Vitamin C: 15mg | Calcium: 17mg | Iron: 1mg

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.

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