Recipes.

Herb Crusted Fish

By Dr Sarah Schenker


Herb Crusted Fish
  • 2 servings
  • Prep - 15 mins
    Cooking - 20 mins
  • Total - 35 mins
Herb Crusted Fish

As Dr Sarah Schenker says, "Sustainable white fish such as pollack, hake, coley, plaice and lemon sole are a great addition to your baby’s diet as they provide texture and lumpiness to a dish, but the lumps are soft and easy to eat. White fish is a good source of protein and extremely high in selenium and iodine."  

Servings: 2
Preparation: 15 mins
Cooking: 20 mins

Ingredients

  • 2 zucchinis.
  • 8 cherry tomatoes.
  • 3 skinless white fish fillets.
  • Drizzle of olive oil.
  • 1 lemon, juiced.

For Baby

  • 2 strips roasted zucchini.
  • 1 roasted white fish fillet.
  • 1 tablespoon crème fraîche.
  • 1 handful grated cheese.

For You

  • The remaining roasted fish fillets.
  • 1 red chilli, fresh.
  • 1 clove garlic, peeled.
  • 1 lemon, rind removed.
  • 2 slices sourdough bread.
  • 1 handful parsley, fresh.
  • 1 tablespoon butter.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Thinly slice the zucchinis lengthways and halve the cherry tomatoes. Place in a roasting tin. Place the fish fillets on top and drizzle with olive oil and lemon juice. Bake for 20 minutes, or until the fish is opaque and flakes easily.

2. For Baby: finely chop the zucchini and place in a small pan. Add the fish and break it apart by mashing it with a fork. Stir in the crème fraîche and grated cheese and gently heat though until the cheese has melted into the crème fraîche.

3. For You: while the fish is baking, split the chilli, remove the seeds and roughly chop the flesh. Peel the garlic. Place the chilli, garlic, lemon zest, bread and parsley in a food processor and whizz together. Heat butter and fry the breadcrumb mixture for 3–4 minutes, stirring frequently, until golden. Serve on top of the fish once it is cooked.


Note

Images and recipes from My Sugar Free Baby and Me by Dr Sarah Schenker.
I Quit Sugar - My Sugar Free Baby And Me

As Dr Sarah Schenker says, "Sustainable white fish such as pollack, hake, coley, plaice and lemon sole are a great addition to your baby’s diet as they provide texture and lumpiness to a dish, but the lumps are soft and easy to eat. White fish is a good source of protein and extremely high in selenium and iodine."

Ingredients

  • 2 zucchinis.
  • 8 cherry tomatoes.
  • 3 skinless white fish fillets.
  • Drizzle of olive oil.
  • 1 lemon, juiced.

For Baby

  • 2 strips roasted zucchini.
  • 1 roasted white fish fillet.
  • 1 tablespoon crème fraîche.
  • 1 handful grated cheese.

For You

  • The remaining roasted fish fillets.
  • 1 red chilli, fresh.
  • 1 clove garlic, peeled.
  • 1 lemon, rind removed.
  • 2 slices sourdough bread.
  • 1 handful parsley, fresh.
  • 1 tablespoon butter.

Directions

1. Preheat the oven to 180ºC / 350ºF / Gas Mark 4
. Thinly slice the zucchinis lengthways and halve the cherry tomatoes. Place in a roasting tin. Place the fish fillets on top and drizzle with olive oil and lemon juice. Bake for 20 minutes, or until the fish is opaque and flakes easily.

2. For Baby: finely chop the zucchini and place in a small pan. Add the fish and break it apart by mashing it with a fork. Stir in the crème fraîche and grated cheese and gently heat though until the cheese has melted into the crème fraîche.

3. For You: while the fish is baking, split the chilli, remove the seeds and roughly chop the flesh. Peel the garlic. Place the chilli, garlic, lemon zest, bread and parsley in a food processor and whizz together. Heat butter and fry the breadcrumb mixture for 3–4 minutes, stirring frequently, until golden. Serve on top of the fish once it is cooked.

Note

Images and recipes from My Sugar Free Baby and Me by Dr Sarah Schenker.
I Quit Sugar - My Sugar Free Baby And Me

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