This is another attempt at a fish pie but after a bit of experimenting, it turned into more of a bake. So I am going with fish and vegetable bake. The combination of vegetables and using a mixture of white and pink fish has given it a really delicate flavour. Fussy fish eaters shouldn't find this too strong.
Ingredients
Serves 4 - 6 baby/toddler meals
100g boneless cod (or other white fish), cubed
100g boneless atlantic salmon (or trout), cubed
1/2 small onion, finely chopped, and gently fried to soften
2 potatoes, peeled, thinly sliced 3mm thick
1/2 sweet potato, peeled, thinly sliced 3mm thick
1/2 cup broccoli florets
1/2 cup frozen peas
1 cup milk
1/2 cup salt reduced vegetable stock
1 cup grated cheese
Method
1/ Preheat the oven to 180oC.
2/ In a small square baking dish, roughly layer the sweet potato and potato. Place the uncooked fish on top. Pour over the milk and stock (it should almost cover the ingredients). Cover the dish with foil and place in the oven for around 15 - 25 minutes - or until the vegetables have softened enough to mash.
3/ Remove from the oven and discard the foil. Gently mash the fish and vegetables until you have a rough texture. Add the peas and broccoli and stir to combine. The mixture should be moist but not too runny, carefully discard any excess liquid. Sprinkle with the cheese and place back in the oven for 15 - 20 minutes, or until the cheese is golden.
4/ Serve as is for toddlers or mash to a puree for babies. Be very careful there are no bones.
Tip: Freeze in small portions.
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