Cover with cling film and cook 7-10 minutes until cooked through.
Chop up herbs and add to potatoes with salt, pepper and a splash of olive oil.
Mix. Tip into heatproof dish and place in top shelf of oven at 220°C/425°F for about 15-20 minutes.
Fishcakes
Whiz bread in food processor. Tip out onto a sheet of tin foil.
Add all the fish to the processor with the grated zest of 1 lemon, some parsley leaves, salt and pepper. Pulse a few times, but not too much.
Tip the mixture onto a platter, add a couple of tbsps of the breadcrumbs and form into 4 patties of even width.
Coat in the breadcrumbs.
Put on a frying pan with some olive oil and the garlic-infused oil. Add the fish cakes carefully.
Cook 7 minutes each side until golden.
Salsa
Wash the processor bowl.
De-seed the chillies, roughly chop the green part of the spring onions and add to the processor with the tomatoes, salt and pepper. Add a swig of red wine vinegar and pulse until chopped.
Pour onto a platter.
Halve the cucumber lengthwise and chop up.
Deseed and chop the peppers.
Mix with the salsa.
Add the juice of 2 lemons.
Chop the basil and add.
Salad
Place sprouts onto a platter .
Finely slice the mint leaves and scatter over.
Snip over the water cress.
Sprinkle with salt, pepper, olive oil and lemon juice.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/swedish-style-fishcakes-roasted-baby-potatoes-sprout-salad-fresh-zingy-salsa-jamie-oliver-30-minute-meal/