Christmas Seafood Dinner


The recipes below are gluten & dairy free and low in natural salicylate, amine and glutamate chemicals. The carrots, if you choose to serve them, contain moderate amounts of natural salicylates.

Serves 4

Preparation Time is approximately 2 & 1/4 hours

Starter: Natural Oysters

Main: Barramundi with vegetable sauce atop stir-fried leek and red cabbage

              Roasted Hasselback potatoes, maple syrup Brussels sprouts, green beans (optional carrots)


  • 16 Natural Oysters
  • 4 pieces of Barramundi, deboned
  • 1/4 cup parsley (plus extra for garnish)
  • 4 large potatoes
  • 10 Brussels Sprouts
  • 1 leek
  • 1/2 stick celery
  • 200g green beans
  • 1/4 red cabbage
  • 1 stalk of shallot (spring onion, pencil shape)
  • 3 small cloves garlic
  • 1 tsp citric acid
  • 3Tbsp pure maple syrup
  • 150g Nuttalex
  • rice bran oil for cooking
  • salt to taste




“Lemon Juice”:

  • Makes some lemon juice by stirring 1 tsp of citric acid into 3/4 cup of water. This is used across the dishes
  • sprinkle
  • Starter
  • Fresh oysters
  • Sprinkle some of the ‘lemon juice’ over the oysters when they are being served


Roasted Hasselback Potatoes…..need 2 hours in the oven
  • Preheat oven to 200 degrees Celsius   (400 degrees Fahrenheit)
  • Peel the skin from the potatoes and with a sharp knife make careful cuts across the width of the potato about 3-4 mm apart. Be careful not to cut all the way through to the bottom
  • Melt the Nuttalex with 1 crushed small clove of garlic
  • Place the potatoes on a baking paper lined tray. (The Brussels sprouts will also be cooked in the oven later, so ensure you have 2 trays that can go side by side in the oven for roasting).
  • Brush some of the garlic Nuttalex over the potatoes, sprinkle over some salt and place them in the oven.
  • These will roast over the 2 hours
  • About every 15-20 minutes, baste the potatoes with some of the melted Nuttalex and garlic
  • Serve immediately  

Brussels Sprouts:

  • Combine 2 tablespoons of the citric acid “lemon water” with the maple syrup, 1 crushed clove of garlic and 1/2 teaspoon of salt
  • Slice the Brussels sprouts in half vertically and place them in a bowl and mix them through with the marinade
  • Take each sprout and place it cut side down on a baking tray lined with baking paper and a little rice bran oil. Reserve the marinade left in the bowl
  • Roast for half an hour
  • Take them from the oven and carefully toss them through the remaining marinade and serve immediately

Fish and Sauce:

  • To Prepare the Vegetable Sauce:
  • Combine one quarter of the chopped leek stem with half a chopped celery stick and a quarter cup of chopped parsley
  • In a little oil, cook on a stove top until the leek and celery are soft
  • Cool
  • When cool…  add a small clove of garlic and a third of a cup of the citric acid “lemon water” and blend to a smooth marinade
  • Set aside to cover the fish once it is cooked
  • To Prepare the Fish:
  • Allow 20-25 minutes to cook the fish, depending on their size
  • Place some rice bran oil in a fry pan. Place the fish skin side up and cook for half the cooking time
  • Then turn the fish, skin side down into the pan, and complete the cooking of the fish
  • Once cooked, place the fish, flesh side up on top of the stir-fried cabbage and leek
  • Spread the vegetable sauce over each piece of fish
  • Scatter some extra parsley and sliced shallot on top for decoration

Other vegetables

  • Finely dice the remaining leek and red cabbage
  • Stir-fry this until soft, in allowed oil
  • Cover the serving plate for the fish with this mixture and place the fish on top to serve
  • Cook (boil, steam or microwave) the greens beans (and carrots if you wish). 

To Serve:

  • Start with the oysters
  • Main meal is best served warm
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

Free from gluten/wheat or dairy foods

containing gluten/wheat and or dairy foods

free from gluten/wheat or dairy food

containing gluten/wheat and or dairy foods

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