The cod has a delicately aromatic flavour from the yoghurt marinade and is another good introduction of bolder flavours in the weaning process. The light spicing is complemented by the sweet potato.
This freezes really well and the below makes enough for 3-4 portions. Allow to cool completely before placing into the freezer and simply remove and defrost on a plate on the morning of the day you need to - it will be defrosted in 3-4 hours.
|Spiced Cod with Sweet Potato|
1 fillet of cod approx 150g
1 tbsp natural yoghurt
1 thumbnail of fresh ginger
1 tsp paprika
1 tsp turmeric
1 tsp ground coriander
1 clove garlic
1 sweet potato
Firstly pop the oven on at 180 and place the sweet potato in to bake.
Next try to remove any obvious bones from the cod.
Create the marinade by combining the yoghurt, garlic, ginger, lime and spices in a bowl and stirring to evenly distribute all of the flavours.
Pop the cod into the marinade and turn over a couple of times and spoon marinade onto the top to ensure the whole fillet is covered and absorbs the flavour. Leave for 15-20 minutes.
Towards the end of the squash cooking time, place the cod into an oven proof dish and loosely cover with some foil and place in the oven for 15 minutes or until cooked through.
Mash the cooked potato and flake in the fish, portion up accordingly and then allow to cool enough before feeding.