Before Finn started solids, I was given a leaflet published by a well known food brand in New Zealand with suggestions of first foods and toddler snack ideas.
One of my favourites (cue, sarcasm) was fish fingers. Why on earth would you feed your toddler real fish when you can grab a packet of highly processed, poor quality, covered in gluten and vegetable oil ‘fish’ instead of real, fresh fish?
Finn is pretty fussy at times, so I get that food must be appealing and tasty. I also know how important it is for food to be quick and easy for us to prepare. So we like to keep it simple…there is nothing tastier, quicker or easier than fresh whole food! These scrummy little ‘fish fingers’ fit the bill perfectly and are great for sharing together.
Gluten, dairy, refined sugar free.
1 fillet of fresh monkfish (or other firm white fish)
1 egg, lightly beaten
1 cup quinoa flakes
1 Tbs paprika
1 Tbs sesame seeds
6 Tbs olive oil
Ground mineral or kelp salt
Preheat oven to 190 degrees.
1. Lightly beat the egg and set aside in a shallow bowl
2. Combine remaining dry ingredients and mix oil through well
3. Cut fish into small pieces, dip in egg then coating.
4. Place coated fish on a baking tray lined with baking paper and cook for around 18 minutes or until cooked through
x Aunty Bee