Ingredients for Lemon Dill Baked Fish
1 tsp extra virgin olive oil
2 fillet white fish (e.g. barramundi or snapper)
2 potatoes, peeled and cut into wedges
½ head broccoli, cut into large florets
1 lemon
1 tbsp finely chopped fresh dill
1 clove garlic, crushed
1 tbsp unsalted butter, melted
Method for Lemon Dill Baked Fish
-
- Preheat oven to 200°C.
- Place potato on a tray, drizzle with olive oil, and bake for 25-30 minutes.
- Meanwhile, juice ½ the lemon, mix with zest, dill, and melted butter.
- Cut the remaining lemon into thin slices. Add fish to the tray spoon over lemon-dill mixture and top with sliced lemon.
- Bake for another 10–12 minutes or until fish flakes easily and veg is very soft.
- While the fish cooks steam the broccoli on the stovetop or microwave until soft enough to mush between two fingers.
BLW Tips:
- Remove skin and all bones from the fish.
- Serve fish in finger length strips
- Steam or roast broccoli until very soft.
Lemon Dill Baked Fish Recipe FAQ
Can I use frozen fish fillets in this easy oven fish recipe?
Yes you can, I would recommend defrosting in the fridge prior to cooking.
How should I cut the fish for baby-led weaning?
Cut the fish into finger length strips approximately the width of two fingers. This makes it easy for baby to hold.
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