Baked Fish with Pineapple Salsa
Dairy free, Egg free, Gluten Free, Nut free, Protein rich, Soy free
About the recipe
This is one of my go-to summer dinners—fresh, light, quick to make and bursting with flavour. The fish bakes in a garlicky herb butter, then gets paired with a zesty pineapple salsa that the whole family will love (yes, even toddlers who think fruit at dinner is a novelty!).
Fish is such a wonderful food for babies—soft, flaky, and full of nutrients like protein, iodine, and omega-3 fatty acids (especially DHA, essential for growing brains and helpful for tired mama brains too!). It’s also a beautiful food to enjoy during pregnancy and postpartum.
This meal can be shared as-is with your toddler or baby, modified for baby-led weaning with a safe ‘hard munchable’ pineapple core, or blended into a deliciously nutrient-rich purée.
Age Suitable:
Suitable from 6 months+, when fish and citrus (allergens) have been safely introduced.
Hard munchable pineapple core recommended for baby-led weaning.
Serving Suggestions:
Turn leftovers into tacos or rice bowls for the next day
Serve as a platter with crispy potatoes or salad
Pair with sauerkraut or fermented veg for gut health
Add pineapple cores as hard munchables for baby-led weaning
Blend into a purée with cooked fish, pineapple, sauerkraut, potato + splash of water or broth
Storage:
Freezer: Fish only (salsa not suitable for freezing) – freeze in airtight container for up to 1 month.
Fridge: Store fish and salsa separately in airtight containers for up to 3 days.
Ingredients
Method
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