8-12 Months: Greek Fish and Tomatoes

Ingredients: Makes about 1 cup

  • Olive oil
  • 6 oz. red snapper fillet or other white fish, bones removed
  • 1/2 cup grape tomatoes, quartered
  • 2 tablespoons pitted kalamata olives, halved, or 2 teaspoons capers
  • 1/2 teaspoon dried oregano
  1. Preheat the oven to 400°F. Rub a small baking pan with olive oil.
  2. Place the snapper on the prepared pan. Drizzle with 1/4 teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.
  1. In a small bowl, combine the tomatoes, olives or capers, 1/2 teaspoon olive oil, and oregano. Spoon over the fish. Most of it will land on the pan; that’s fine. Roast until the fish flakes easily with a fork, about 10 minutes. Cool slightly.
  2. Transfer the fish, tomatoes and any juices to a large bowl, leaving behind the olives or capers and the fish’s skin. With an immersion blender, food processor, or knife and fork, mash the fish and tomatoes until you get the desired consistency for your baby. Serve the olives or capers on the side.
    • Before mashing, this is a lovely, easy dinner for the grown-ups and big kids in the household. Just salt and pepper the grown-up’s portions.

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