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

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.

Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Makes: 4 Servings
Calories: 493 kcal
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 1/8 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.
Nutrition Facts
Low FODMAP Bluefish with Roasted Garlic Potatoes
Amount Per Serving
Calories 493 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 1g5%
Sodium 31mg1%
Potassium 774mg22%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 2g2%
Protein 37g74%
Vitamin C 15mg18%
Calcium 17mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.