Fish Recipes for babies aged 6 months

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Fish recipes
 

Plaice with Tomatoes and Potato This makes a good creamy fish puree MAKES 4 PORTIONS 1 fillet of plaice, skinned     a little margarine or butter 2 medium tomatoes, skinned, seeded & chopped      1 bay leaf 1 small potato Put the plaice into a dish, cover with the chopped tomato, dot with a little margarine and add the bay leaf. Pour over most of the milk. Cover with foil and cook in the oven preheated to 350F(180C) Gas mark 4, for 20 minutes.(or you could cover with a lid and cook in the microwave on high for about 3 minutes.) Whilst the fish is cooking, boil the potato. When soft, mash it with the remaining milk and margarine. Flake the fish when it is cooked, remove the bay leaf and puree the fish together with the liquid in which it was cooked. You can either mix in the mashed potato or serve it as an accompaniment to the fish.

Plaice in Cheese Sauce ]Fish and cheese sauce go really well together and the combination is always popular. Add some chives and you can perk this recipe up. MAKES 8 PORTIONS 1 plaice, filleted & skinned    120 ml(4floz) milk 1 sprig of parsley   1 small tomato, quartered a few mushrooms or mushroom stalks Cheese Sauce 25g(1oz) margarine   25g(1oz) plain flour 120l(4floz) milk   75g(3oz) cheddar cheese, grated 1 teaspoon snipped chives or chopped parsley

Plaice with Spinach and Cheese This makes a tasty dark green fish puree. You could use Gruyere cheese instead. MAKES 8 PORTIONS 1 plaice, filleted & skinned   1 tablespoon milk  100g(4oz) spinach, washed & tough stalks removed 1 bay leaf   a little margarine 100g(4oz) cheddar cheese, grated Cook the plaice with the milk, baby leaf and margarine as in the recipe above. Meanwhile cook the spinach in boiling water(approx 10 minutes)then drain well and squeeze out any exess water. Discard the bay leaf and put all the remaining ingredients in a food processor, blend for about 1 minute and serve as a puree

Fillet of Cod with Courgette Cooking fish and vegetables wrapped in foil in the oven is a good way of sealing in the natural flavour. Cutlets of fish(on the bone) are also very good cooked this way. Try using different vegetables. MAKES 3 PORTIONS 1 medium courgette, washed & trimmed   1 sprig of fresh thyme 75g(3oz) fillet of cod, skinned   juice of 1/2 lemon 1 dessertspoon of olive oil Cut the courgette into small strips. Lay the fish on a piece of aluminium foil together with the courgette and thyme. Sprinkle with lemon juice and olive oil and fold up into a parcel. Cook in an oven preheated to 350F(180C)Gas mark 4 for about 20 minutes. Before serving, flake the fish with a fork. Make sure there are no bones and remove the thyme

Haddock in Orange Sauce This is a great recipe, do not be put off by the odd combination as it gives it a great rich taste. MAKES 5 PORTIONS 225g(8oz) fillet of haddock, skinned   1 tomato, skinned, seeded & chopped juice of 1 orange   25g(1oz) crushed cornflakes 40g(11/2oz) cheddar cheese, grated   7g(1/4oz) margarine 1 dessertspoon finely chopped parsley Put the haddock in a greased dish, cover with the orange juice, cheese, tomato and cornflakes and dot with the margarine. Cover with foil and bake at 350F(180C) Gas mark 4 for about 20 minutes. Flake the fish carefully, removing any bones and mash everything together with the liquid in which the fish was cooked.

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