Fillets of haddock with celery and courgette

Low histamine, corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

To minimise the bacteriological/histamine levels in the fish, only use frozen fish fillets which will have been frozen on the trawler just after the fish was caught.

Serves 4



  • 2 heaped tbsp coconut oil, butter or 3 tbsp olive oil
  • 3 stalks celery, washed and chopped small
  • 6–8 small potatoes, ideally new ones, scrubbed and sliced in quite thin rounds (1cm thick)
  • 3 medium courgettes, washed and cut in thinnish (1–2 cm) rounds
  • 4 frozen fillets of haddock
  • sea salt and freshly ground black pepper
  • small handful of fresh parsley


  1. Heat the butter or oil in a heavy pan and add the celery and potatoes. Cook briskly, stirring continually, until they start to colour and soften.
  2. Add the sliced courgettes and continue to cook for a couple of minutes.
  3. Lay the frozen fish fillets over the vegetables and season generously.
  4. Cover the pan tightly and reduce the heat to a simmer.
  5. Cook gently for 20–25 menus or until the potatoes and the fish are cooked through.
  6. Sprinkle with chopped parsley and serve from the pan.

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