Homemade fish fingers with pea puree

4 portions
Cook time
30 mins
Prep time
5 mins


  • 200g cod (fillets, bones & skin removed)
  • 75g bread crumbs
  • 0.5 tsp dried dill
  • Lemon juice
  • 1 tsp olive oil
  • 2 eggs
  • 150g frozen peas
  • Knob butter


  1. Preheat the oven to 180°C.
  2. Whisk the eggs together in a bowl.
  3. Pour the breadcrumbs onto a plate and stir through the dill.
  4. Cut the fish into finger sized pieces and sprinkle with a little lemon juice.
  5. Grease a baking tray by rubbing in the olive oil.
  6. Dip each fish piece firstly in egg and then roll in the breadcrumbs until covered.
  7. Place on the greased baking tray and bake for 15 minutes, turning half way through.
  8. Meanwhile, boil the peas until cooked, drain and mash with the butter.
  9. Serve 2 fish fingers with a portion of pea puree.

You can substitute the cod for salmon, herring, hake or other fish if preferred. For babies accepting chopped food and finger food just cut the cooked fish fingers into appropriate size. For younger babies, mash to desired consistency.