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–+ servings

Baked Fish and Pineapple Salsa

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Course 1 meal a day, 2 meals a day, 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course, puree
Servings 3 adults

Ingredients
  

Baked Fish

  • 1 TBSP butter or ghee melted
  • 1 TBSP parsley
  • 2 cloves garlic
  • 1 TBSP capers
  • 500 grams deboned white fish barramundi, snapper etc
  • 1 lemon thinly sliced

Pineapple salsa

  • 2 cups diced pineapple
  • 1/4 small red onion finely diced
  • 2 cups cherry tomatoes diced
  • 1/4 cup coriander roughly chopped
  • 1/4 cup mint roughly chopped
  • 1 lime juiced and squeezed
  • 1 TBSP extra-virgin olive oil
  • 1/2 tsp salt

Instructions
 

  • preheat the oven to 180 C
  • finely chop the parsley and garlic and mix into the melted butter
  • tear off a long piece of baking paper big enough to wrap the fish in, and place the thinly sliced lemon on top of it, and then place the fish fillets on top of that. Spread the herb butter over the fish.
  • wrap the fish in the baking paper, making sure no steam can escape
  • bake for 15 minutes for thin fillets, and 20 minutes for thicker fillets. Then allow the fish to rest for three minutes out of the oven whilst still wrapped.

Pineapple salsa

  • Add all the ingredients into a medium bowl and toss to combine well. Give the Salsa a taste and add a little more salt and lime juice if needed.

Notes

Will keep in the fridge for 3 days.
For dairy free, swap ghee/butter for olive oil
Tried this recipe?Let us know how it was!