High histamine, high sulfur, low GI, low oxalates,

Ingredients;

White fish, salt, black pepper, flake hot pepper, garlic, anchovy, kalamata olives, capers, white wine, small tomatoes.

Sauce: roast olive oil-garlic-anchovy-pepper, olives- hot pepper- wine- salt-tomatoes on last and cook for 10 mins on medium flame.

Then put the fish inside and the sauce on the top of fish, cover it and cook for 10-15 mins.

Top it with Paisley if you tolerate high oxalates, and serve with roasted peas and wine. Enjoy my most favourite recipe i stolen from old traditional Italian chef;-)