Healthy Home Cooking For Baby – Fish Recipes

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.