Leftover cod over watercress and fennel.

• Cooked cod — 4¼ oz (flaked)
• Watercress — 1 cup
• Fennel — 4 oz (½ bulb, shaved)
• Garlic-infused olive oil — 1 Tbsp
• Lemon
• Sea salt

1. Toss the fennel and watercress with oil, lemon and salt.
2. Flake the cod over.

Leftover cod from the parchment or pan-fried recipes works seamlessly here — no need to cook fresh fish for this lunch.

Per serving · estimated from USDA FoodData Central. Not medical advice — keep your nutritionist in the loop.

No-cook assembly; portions per Monash University low-FODMAP serving sizes.

Gram weights are listed for each ingredient; calories are approximate estimates per serving. Ingredient amounts make the stated number of servings; leftovers are built into the week.