All the goodness.
- 50g butter
- 8 slices wholemeal bread, crusts removed (1 day old)
- 6 tblsp chopped fresh mixed herbs (such as parsley and chives)
- finely grated rind of 1 orange
- pinch fresh grated nutmeg
- ½ butternut squash, thinly sliced and par boiled for 2 minutes
- 4 x 6oz/175g cod fillets skin on, pin boned (each at least 1in/2.5cm thick)
- 1 egg yolk, beaten
- 4 small vines cherry tomatoes (about 8 on each one)
- about 1 tablespoon rapeseed oil
- Preheat the oven 200C/400F/Gas 6. Melt the butter in a small pan or in the microwave and leave to cool.
- Place the bread in a food processor or liquidiser and whiz to fine crumbs. Tip into a bowl and stir the cooled butter, herbs, orange rind and nutmeg and mix well to combine.
- Arrange the butternut squash slices in four groups on a baking sheet and place the cod fillets on top, skin-side down and brush over the egg yolk.
- Divide the flavoured crumbs on top of the cod fillets and then spread them out, pressing them down firmly to stick.
- Arrange the tomato vines around the crusted cod fillets and drizzle each one with a little of the oil. Bake for 15-20 minutes until the cod is cooked through and the crumbs are crisp and golden, and the tomatoes have softened and are lightly charred.
- To Serve:
- Parents often ask when a suitable time to give fish to your baby is and the answer is as soon as possible. Once your child is well established with blended fruits and vegetables, you can absolutely start them with fish and meat.
- Cut the crusted cod fillets into small bite-sized pieces and serve with some of the roasted butternut squash. For adults, use a fish slice to transfer the crusted cod fillets and butternut squash slices on to warmed serving plates. Add a vine of the roasted cherry tomatoes to each plate and enjoy.