31–32 months ← See all recipes
Sea bass with butternut squash
Main mealPrep 10 minCook 15 minPortions: 2
Ingredients
- 70 g boneless sea bass fillet
- 1 slice of butternut squash
- 1 teaspoon olive oil
Method
- Peel and cube the squash, steam for 15 minutes until soft, then mash it.
- Steam the sea bass for 10 minutes until opaque throughout.
- Lift the fish onto a plate, check it through with your fingers, remove every bone and flake it.
- Stir the oil into the mash, top with the fish and serve warm.
Texture
Softly mashed butternut squash topped with finely flaked fish; a little texture is fine.
Serving
Serve warm and let your child eat it with a spoon.
Preparing for choking safety
Every fish bone is found by hand and removed. The squash must be soft enough to mash; firm cubes can be swallowed whole.
Key nutrients
ProteinIodineVitamin AVitamin C
Storage
Serve as soon as it is mixed; this recipe is not reheated. Throw away a half-eaten portion rather than keeping it.
Safety
Your child should be sitting upright and someone should stay with them while they eat — never while walking, running or in a moving car. No salt or sugar is added to these recipes. Their back teeth may not be fully through, so every piece must be soft enough to squash with gums and cut to a safe size. Round foods such as grapes and cherry tomatoes are always quartered lengthways. Whole nuts and popcorn are never given. Egg, meat and fish must be cooked all the way through, and unpasteurised dairy is not used. Children do not all manage the same texture at the same age — follow your child's pace rather than pushing. If your child has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.