Skip to main content

Oven Baked Tilapia with Mango Salsa

Fish is such a nutritious source of protein for babies! J began his BLW journey around 6 months. By 7 months old, he was ready to eat flakes of fish! Fish is so soft and moist, very easy for BLW babies to gum/chew. Usually, J loved eating steamed salmon with a little bit of garlic powder and black pepper. With tilapia, he prefers to have a bit more added flavours, otherwise, he wouldn't eat more than a few bites!

Ingredients:

4 Tilapia fillets
Kosher Salt, pinch
Freshly Ground Black Pepper
5 tbsp Butter, melted
4 cloves Garlic, minced
1/4 tsp Paprika
Juice of 1/2 a lemon
Slices of 1 lemon

Mango Salsa Ingredients:

2 Ataulfo Mangos (or frozen mango, defrosted), finely chopped
1-2 tbsp Parsley, minced
1/4 Red Onion, minced

Instructions: 


  1. Preheat oven to 400F. 
  2. Place the fillets on aluminium foil in tray, and season with salt and pepper. Melt and mix the butter with garlic, paprika and lemon juice, then spread it over the fillets. Place lemon slices on top of the tilapia, and bake for 12 minutes until fish flakes well and not translucent. 
  3. While the fish is baking, chop the mangos and mince the parsley and red onion. Reserve some mango as is for baby if you're not sure if baby would like or tolerate parsley and/or red onion. Mix these ingredients together, set aside until ready to serve the fish. 
  4. Plate the fish and scoop some salsa on top. Serve with rice on the side. 
Notes:
  1. Ataulfo mangoes are sweeter and softer, easier for baby to chew and swallow when sliced. Frozen mangos are usually made from varieties that are more fibrous and harder for baby to chew and digest. You could mash it or grind it down so that it's more like a sauce to go with the fish for baby if baby is unable to chew it. 
  2. With rice, we usually cook a 50/50 mixture of white short grain Japanese or long grain Thai rice with brown rice for added fibre. We roll it up into a rice ball so that J could pick it up and pop it into his mouth himself. Make sure you wet your hands before rolling the balls, otherwise, the rice would stick to your hands. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Chicken Stew

Whenever I use a whole chicken to make chicken broth, I reserve the meat for chicken salads, chicken congee, and chicken stews. It's the perfect way to make full use of the chicken! J loves this chicken stew. At 12 months old, he still doesn't like cooked celery and carrots, but he loves it in this stew. Ingredients: 4 cups Organic Chicken, shredded 1.5 cups Organic Carrots 1.5 cups Organic Celery 1.5 cups Onion 1 cup of potato, diced and cooked 6 cloves Garlic 4-6 cups Chicken Broth, homemade 2 tbsp olive oil 4 tbsp butter 1/4 cup flour 1 Bay Leaf 2 tsp Thyme, dried 1 cup Peas, frozen Instructions: In a small pot, fill with water and bring it to a boil. Add the diced potatoes and cook about 15 minutes or until softened.  Meanwhile, heat olive oil in soup pot over medium heat, add onion and cook until translucent and fragrant. Add garlic, and cook until fragrant.  Add butter, and cook until melted. Add flour and stir until it's coated all the onion and ...
Post a Comment
Read more