Cod asparagus raspberry cumin-style dish
Cod asparagus raspberry cumin-style dish A recipe suitable for baby 12-36 months. Cod asparagus and raspberry cumin-style dish. SAFETY: REMOVE ALL FISH BONES (cod is bony), CUT ASPARAGUS IN SMALL PIECES (fibrous), CUT RASPBERRIES IN HALF (choking hazard).
A recipe suitable for baby 12-36 months. Cod asparagus and raspberry cumin-style dish. SAFETY: REMOVE ALL FISH BONES (cod is bony), CUT ASPARAGUS IN SMALL PIECES (fibrous), CUT RASPBERRIES IN HALF (choking hazard).
Difficulty Little dishes, big smiles!
🍽️ 60 g codAlternative: fava beans 🍽️ 80 g asparagusAlternative: eggplant 🍽️ 50 g polentaAlternative: fine semoule 🍽️ 30 g asparagusAlternative: orange or kiwi 🫒 1 tbsp olive oilAlternative: rapeseed oil 🍽️ 3 g cuminAlternative: basil 🍽️ 50 piece plain yogurtAlternative: fresh cheese 2 servings
Melting pieces, perfect for developing chewing safely.
No major allergen identified.
May contain traces of gluten.
per portion
Calories 191 kcal
Protein 12 g
Carbs 11 g
Fat 7 g 1
CHECK fish freshness (smell, firm flesh) Remove ALL BONES carefully (use tweezers for cod) Cut the cod fillets into regular 2 cm pieces WASH asparagus and REMOVE TOUGH ENDS (very fibrous) Cut the asparagus into regular 1 cm pieces (smaller because fibrous)
Cook the polenta as directed (10 min)
Cut the raspberries IN HALF (CRITICAL - whole berries are choking hazard)
Take all ingredients out 20 min before (room temperature) Cutting board Paring knife Kitchen scale Mixing bowl Steamer pot Fish tweezers Do NOT serve if baby is fish-allergic CRITICAL: leaving a fish bone is very dangerous CRITICAL: tough asparagus ends are choking hazard CRITICAL: whole raspberries are choking hazard Asparagus fibers are dangerous for baby Always use mild cumin dose Cut ALL pieces the same size for even cooking For 12-18 months: thinner pieces (0.8 cm) CRITICAL: confirm NO fish allergy before serving ALWAYS remove tough asparagus ends ALWAYS cut raspberries in half Take out 30 min before for better incorporation 2
Mix the cooked polenta and asparagus pieces in a large bowl Add the cod pieces and halved raspberries, mix gently Add the plain yogurt as binder Pour in the olive oil and cumin Mix with a wooden spoon Shape the dish in a baking dish (or shape into small pieces with damp hands) Coat each piece with a thin layer of polenta Place on a tray lined with parchment Let rest 5 min in the fridge Large bowl Wooden spoon Fork Clean hands Tray lined with parchment Do not overmix: cod breaks Do not add too much flour: dish becomes too dense Do not forget to make pieces compact Do not make pieces too big: max 4 cm diameter Do not leave air in the pieces Always check yogurt freshness If the dough is too sticky: add 1 tsp rice flour If too dry: add 1 tsp liquid (water or adapted milk) Shape with damp hands Vary sizes according to age For 24-36 months: bigger pieces Take out 30 min before for better incorporation 3
Preheat the oven to 180°C fan Lightly oil a baking sheet Arrange the pieces leaving 2 cm between each Bake in the middle of the oven for 15 min Check cooking halfway through Meanwhile, prepare the cumin sauce: yogurt + pinch cumin + 1 tsp olive oil Mix the sauce well and chill Remove the pieces when golden Let cool 3-4 min Test the temp with a finger: warm Serve immediately with the sauce on the side Baking sheet Pastry brush Fork Tongs Small bowl Timer Do not forget to preheat Do not overcrowd the sheet Do not open the oven in the first 8 min Do not overcook: pieces become hard Do not serve sauce too warm (kills probiotics) Always check fish is fully cooked Check cooking: golden brown outside, fish cooked through For 12-18 months: more moist cooking For 24-36 months: more golden cooking If browning too fast: lower to 160°C Test with a toothpick: should come out clean Sauce: serve cold to preserve probiotics 4
FINAL CHECK: check no fish bones + raspberries halved + no tough asparagus ends Prepare a fresh halved raspberry garnish Arrange the warm pieces on baby's plate Add small halved raspberry pieces around Serve the cumin sauce in a small separate bowl Show how to pick up the pieces Serve warm Watch baby during the meal Monitor allergy signs (rash, swelling - fish) Put leftovers in the fridge Baby plate Small bowl + suction cup Spoon Non-slip cloth Phone (emergency) Do not serve burning hot FINAL CHECK for fish bones + raspberries + asparagus ends Always serve raspberries halved Do not leave baby alone Do not reheat several times NEVER serve fish to fish-allergic baby Serve warm: flavors are more developed Halved raspberries add natural sweetness For 12-18 months: cut pieces in half Silicone bowl with suction cup Offer 2-3 different sides Keep phone nearby in case of allergic reaction 
