We’re big fish eaters at our house and especially love oily fish like mackerel and salmon.
Salmon is rich in Omega-3 fats which have been shown to increase cognitive function making it a perfect choice for a growing baby. It also has many benefits such as increased joint protection and eye health meaning it’s great for the whole family.
Health note: The NHS recommend that baby boys should have no more than 4 portions of oily fish per week and baby girls should have no more than 2 portions per week. You can read more about thisHERE.
Serves: 1 baby and 2 adults.
- 3 salmon fillets, boned and skinned (I cut the skin off with a sharp knife)
- 2 slices of bread, I used granary but any bread would work well
- 1 egg, whisked
- Zest of half a lemon
- Preheat the oven to 200°c and put in the bread to dry out for a few minutes.
- Cut a thin strip of the edge of each salmon fillet, making two thin ‘fingers’ of salmon.
- Remove the bread and put into a blender. Blitz until it creates fine breadcrumbs. Zest the lemon and mix with the breadcrumbs.
- Dip each piece of salmon into the whisked egg and cover in the breadcrumb mixture. Place onto a baking tray. Repeat this with the other salmon pieces.
- Bake for around 10 minutes or until completely cooked through.
- Serve and enjoy!
We had ours with tomato, quinoa and avocado but they would be great served with just about anything! Rice, pasta or even baked beans.
Squiggle loved picking up the fingers and was making ‘mmmm’ sounds as she munched away!