This was the first fish dish I introduced to Cooper and I was so pleased he liked it. I found it hard finding a fish recipe that didn’t have cheese or strong citrus flavours, which I needed to avoid, due to his allergies and food intolerances. This recipe works, he enjoyed it and it’s simple and easy to make…phew.
I use a fairly bland white fish fillet that doesn’t have a strong flavour. Ask your fish monger/supplier for their recommendation, but cod, haddock or hake all work well. Also whenever you can go for wild fish. Fish these days are factory farmed just like other animals and have their dose of antibiotics and unsuitable inflammatory diets. Supermarkets label whether their fish is wild caught or farmed so look out and get the best quality you can afford.
Fish is so nutritious and with this recipe you can freeze batches so your little one can eat it regularly with little extra effort from you. Win win.
- 1 small fillet of fish such as cod, haddock or hake, skinned and boned (about 200g)
- 1 tablespoon ghee
- 1 leek white part chopped
- 125 g sweetcorn frozen or tin
- 1 sweet potato roughly chopped
- 1 carrot roughly chopped
- 1 tablespoon parsley chopped
- 200 ml filtered water
- Turn on the grill to medium and place your fish on a baking tray and pop in the oven.
- While the fish is cooking melt the ghee in a saucepan and sauté the leeks for a couple of minutes to soften.
- Add the sweet potato and pour over the water to just cover the potatos.
- Add the remaining vegetables, bring to the boil, then cover with a lid and simmer for about 15 minutes.
- Once cooked through, take the fish out from the grill and flake into the saucepan with the vegetables.
- Add the chopped parsley and blend to the desired consistency.
Suitable from 7 months
Allergy information: Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, Nut Free, Refined Sugar Free.