A great recipe to introduce your baby to fish. It’s perfect for the older members of the family to enjoy too – just serve as is instead of blending. Freeze the extra portions for handy future meals.
Age: 7 to 9 months Prep: 15 mins Cook: 25 mins Portions: 4
Ingredients
½ small onion, peeled (approx 30g)
½ small clove garlic, peeled (2g)
1 medium mushroom (approx 15g)
1 small courgette chunk, size of palm (approx 50g)
120g canned chopped tomatoes
¼ tsp dried herbs
50ml water
1 haddock fillet
15g pasta (1 portion)
Method
Preheat the oven to 180C. Chop the onion, garlic, mushrooms and courgette.
Put the onion, garlic, mushrooms, courgettes, canned tomatoes, mixed herbs and water into a large saucepan, bring to the boil, cover and then simmer gently until all the vegetables are cooked (approximately 15 to 20 minutes). Add a little more water during cooking if needed.
While the vegetables are cooking, place the haddock in an ovenproof dish and bake (or you can steam) for 20 minutes until fully cooked.
Meanwhile place the pasta in a small pan with cold water, bring to boil and cook for 10 to 12 minutes until pasta is soft.
Blend or mash the cooked fish and vegetables until smooth with soft lumps.
Place ¼ of the ratatouille in a bowl and serve with the cooked pasta (either as a finger food, or mashed with the fish and vegetables).
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