Baked Fish with Zucchini and Carrot – SIBO-Friendly

A simple, healthy main course that’s gentle on digestion. It brings together oven-baked fish with tender vegetables — perfect for people managing SIBO.

Ingredients

• White fish fillets (like hake, cod, or similar)

• Zucchini, sliced

• Carrots, sliced or diced

• Olive oil

• Salt and pepper

• Fresh herbs (such as parsley or thyme)

• Lemon juice (optional for flavor)
  
  

(This is a standard combination for baking fish with vegetables in the oven.)

Instructions

1. Preheat the oven to a moderate temperature (about 180 °C / 350 °F).

2. Prepare the vegetables: wash and slice the zucchini and carrots.

3. Arrange the vegetables in a baking dish. Drizzle with a little olive oil and season lightly with salt and pepper.

4. Place the fish fillets on top of the vegetables. Drizzle a bit more olive oil and lemon juice over the fish, then season with salt, pepper, and herbs.

5. Bake in the preheated oven until the fish is cooked through and flakes easily with a fork, and the vegetables are tender. (Typically 15–25 minutes depending on the thickness of the fish.)

6. Serve warm, optionally garnished with fresh parsley or herbs.

This oven-baked fish with vegetables is nutritious and uses simple, whole ingredients that are less likely to trigger fermentation or digestive discomfort for many people with SIBO.

Why This Works for a SIBO-Friendly Diet

• Fish provides easily digestible protein.

• Zucchini and carrots are cooked until tender, making them easier to digest than raw vegetables.

• There are no high-FODMAP ingredients like garlic or onion in this base recipe, which helps reduce fermentation.

• Olive oil adds healthy fats without irritating the gut.
  

This simple approach lets you enjoy a balanced meal while minimizing potential digestive triggers. If you tolerate herbs and spices well, you can add mild ones like parsley or thyme for flavor without overwhelming your system.