Conventional wisdom has it that kids and fish don't mix, but this recipe is easy to love. If you find pickerel too strong tasting, a good milder alternative is cod or whitefish.
1/2 cup oil-packed sun-dried tomatoes
1/4 cup capers
2 3/4 cups fresh bread crumbs
4 sprigs tarragon, (leaves only)
1/3 cup chopped parsley
3 tbsp chopped chives
grated lemon zest, from 2 lemons
salt, to taste
black pepper, to taste
1/4 cup unsalted butter, at room temperature
4 skinned, deboned pickerel fillets, (about 160 g each)
In a food processor, purée the sun-dried tomatoes and capers into a paste. Scrape into a small bowl and set aside. Wipe the inside of the processor clean.
Combine the remaining ingredients except the butter and fish. Purée in the food processor. When well mixed, add the butter and purée again until mixture is uniform. Transfer to a sheet of parchment paper and, using a palette knife, pat into a rectangular shape large enough to cover all four fish fillets. Cover with plastic wrap and smooth the top with a rolling pin. Refrigerate for at least 1 hour, or until firm.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread each of the fish fillets with a layer of the sun-dried tomato paste and place on the prepared baking sheet. Cut the chilled herb and bread crumb mixture into 4 pieces and place a piece on top of each fillet. Bake 15 minutes or until fish flakes. Set broiler to high and brown fish until the bread crumb mixture is golden. Serve immediately.
Makes 4 servings.
In a serving: 451 calories, 35 g protein, 24 g fat, 25 g carbs, 3 g dietary fibre, 4 mg iron, 2 mg zinc
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