1 cup frozen sweet peas 250 ml
6 oz skinless cod, haddock or halibut fillet 175 g
1/2 cup low-sodium vegetable stock 125 ml
1 tsp freshly squeezed lemon juice 5 ml
1. Arrange peas in a medium saucepan. Place fish on top and pour stock over fish. Cover and cook over medium heat until fish flakes easily when tested with a fork, about 10 minutes. Let cool.
2. Transfer to blender, add lemon juice and puree on high speed to desired consistency.
FOR OLDER KIDS
Spoon 1/2 cup (125 ml) puree onto a split baked potato and sprinkle with shredded cheese. Bake in preheated 350oF (180oC) oven until potato is warmed through and cheese is melted, about 15 minutes.
6 oz skinless cod, haddock or halibut fillet 175 g
1/2 cup low-sodium vegetable stock 125 ml
1 tsp freshly squeezed lemon juice 5 ml
1. Arrange peas in a medium saucepan. Place fish on top and pour stock over fish. Cover and cook over medium heat until fish flakes easily when tested with a fork, about 10 minutes. Let cool.
2. Transfer to blender, add lemon juice and puree on high speed to desired consistency.
FOR OLDER KIDS
Spoon 1/2 cup (125 ml) puree onto a split baked potato and sprinkle with shredded cheese. Bake in preheated 350oF (180oC) oven until potato is warmed through and cheese is melted, about 15 minutes.