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Healthy Home Cooking For Baby – Fish Recipes

The perfect choice when cooking for baby, fish is high in protein, vitamins and potassium. It contains Omega 3 fatty acids, which are essential for good health and support the …

  • heart and circulatory system
  • eyes and good vision
  • brain and central nervous system
  • emotional well-being
  • healthy cholesterol levels
A circle of fish. Learn about cooking fish for your baby

Fish generally has a delicate flavour, so most babies will accept it into their diets quite readily. These simple dishes, suitable for babies from around 10 months of age, combine fish with other healthy ingredients … with very tasty results!

NOTE: Always remember to check VERY carefully for bones, even if the fish is sold as “boneless”.

And, if any of these foods are new to your baby, remember to apply the four day rule, which will help identify potential food allergies and digestive problems.

Fish Pie With Grapes

4 oz (1/2 cup) seedless green grapes, halved

1 white fish fillet, cooked in milk then flaked

1 tbsp cream

pinch freshly ground black pepper (optional)

8 oz (1 cup) mashed potato

1 tbsp milk

2 oz (1/2 cup) grated cheese

1 tbsp unsalted butter

  1. Pre-heat the oven to 350 deg F, 170 deg C.
  2. Grease a casserole dish and place the grapes at the bottom of the dish.
  3. Mix the fish with the milk it was cooked in, cream and black pepper and pour over the grapes.
  4. Mix the potato with 1 tbsp milk and place on top of the fish.
  5. Cover and bake for 20 mins.
  6. Uncover, then sprinkle with the cheese and dot with butter.
  7. Place under the grill/broiler until golden.

Fish And Spinach Bake

1 tbsp unsalted butter

1 tbsp flour

pinch ground nutmeg

pinch white pepper (optional)

1/2 tbsp paprika

4 fl oz (1/2 cup) milk

4 oz (1 cup) Swiss cheese or Cheddar, grated

handful of spinach leaves, chopped

1/2 tbsp lemon juice (optional – citrus may cause a rash in some babies)

1 white fish fillet

1 tbsp grated Parmesan cheese

  1. Pre-heat the oven to 350 deg F, 170 deg C.
  2. Heat the butter over a low heat, then stir in the flour, nutmeg, paprika and white pepper (if using).
  3. Cook over a low heat, stirring constantly.
  4. Once the mixture is smooth, remove from the heat and gradually stir in the milk.
  5. Return to the heat and bring to the boil, stirring constantly.
  6. Continue to boil, stirring, for 1 min.
  7. Add the cheese and continue to cook, stirring, until the cheese has melted.
  8. Place the spinach in a baking dish and sprinkle with lemon juice (if using).
  9. Place the fish on top of the spinach, then spread the sauce over the entire dish.
  10. Sprinkle with the Parmesan cheese, then cook uncovered for about 20 mins, until the fish flakes easily.
  11. Mash with a fork, as necessary.

Fish Chowder

8 oz (1 cup) white fish fillet, cut into 1″ pieces

8 oz (1 cup) small red potatoes, quartered

1 tsp olive oil

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 clove garlic

1 tbsp flour

6 fl oz (3/4 cup) milk

pinch paprika

  1. Boil the potatoes until just tender. It’s best to use organic potatoes, as the overall result is better if the skins are left on.
  2. Heat the oil in a frying pan / skillet over a medium heat.
  3. Add the peppers and garlic and saute until the peppers are fairly soft.
  4. Add flour and stir into the peppers and garlic.
  5. Then stir in the milk and paprika.
  6. Add the potatoes and bring to the boil.
  7. Place the fish on top and reduce the heat.
  8. Cover and simmer until the fish is done and the potatoes are tender (10-15 mins).

Fish And Veggie Parcel

1 white fish fillet

4 oz (1 cup) mozzarella cheese, grated

4 tsp milk

2 carrots, peeled and grated

2 zucchini/courgettes, grated

pinch freshly ground black pepper (optional)

few sprigs of dill

  1. Pre-heat the oven to 350 deg F, 170 deg C.
  2. Divide the fish into 4 equal pieces.
  3. Cut 4 pieces of tin foil and place one piece of fish on each.
  4. Add a little black pepper to each piece of fish.
  5. Divide the carrots and zucchini equally between each parcel.
  6. Do the same with the cheese.
  7. Add 1 tsp of milk to each parcel, plus a sprig of dill.
  8. Wrap and seal the parcels and place on a baking tray.
  9. Cook for 15 mins, then serve with brown rice or mashed potatoes.

Tuna Casserole

4 oz dry egg noodles

1 can tuna, drained

2 oz (1/4 cup) chopped celery

2 tbsp chopped spring onions/green onions/scallions

8 fl oz (1 cup) natural yogurt

pinch dried thyme

1/2 zucchini/courgette, sliced

4 oz (1 cup) Cheddar cheese, grated

1/2 tomato, chopped (optional)

  1. Pre-heat the oven to 350 deg F, 170 deg C.
  2. Grease an oven-proof dish.
  3. Cook the noodles according to the directions on the packet. Drain.
  4. In a large bowl, mix together the noodles, tuna, celery and onion.
  5. Stir in the yogurt and add the thyme.
  6. Spoon half of the mixture into the oven-proof dish and top with half of the zucchini.
  7. Cover with the rest of the noodle mixture, the rest of the zucchini and the tomato.
  8. Sprinkle the cheese over the top, then bake for 30 mins. Chop well and serve.

We hope your baby enjoys these delicious meals – cooking for baby means that you can be sure he is receiving the very best nutrition … and that’s a reward in itself!

You may also like to visit …

Fish recipes for your 6-9 month baby

Baby food recipes with canned tuna

Can babies eat spicy food? Introducing herbs, spices and garlic

Baby dinner recipes – sent in by our readers

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