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Tasty Trout Recipe

Posted by felicity Tuesday, February 19, 2013

Although this has quite a hefty preparation time, much of this can be prepared in advance meaning only a few minutes of cooking time.
Fish can be introduced to your baby from 6 months but many parents choose to wait until their baby is a little older since it is a common allergen.
Preparation time: 20 minutes
Cooking time: 10-20 minutes
2 x skinless and boneless trout fillets
3-4 tbsp breadcrumbs (or 2-3 slices of Leftover toast)
1 handful of pine nuts
2 tsp lemon juice
2 tsp butter (the butter which may accompany your fish is good)
4-6 fresh chopped basil leaves (½ tsp dried)
4-6 fresh chopped sage leaves (½ tsp dried sage)


  1. Blitz the pine nuts in a food mixer then pop in a dry frying pan on a low heat to toast for a couple of minutes – be careful not to burn them
  2. Once the pine nuts are done, take the pan off the heat and turn the hob off – you won’t be needing it again
  3. Blitz the toast and basil and sage in to breadcrumbs and tip in to the pan with the pine nuts
  4. Melt the butter in the microwave then add it to the pan along with the lemon juice and mix it altogether
  5. Grease a baking tray and lay the trout fillets skin-down.
  6. Spoon the mixture on top, patting it down and drizzle with a little olive oil.
  7. Cover with cling-film and pop in the fridge until ready to cook.
  8. Pre-heat the grill to low and pop the baking tray on a low shelf to prevent the pine nuts from burning.
  9. Cook the trout for around 10-15 minutes. The exact time will depend on how thick your trout fillets are. Serve with a spinach salad or Tricolour Salad (page 209 of Yummy Discoveries - The baby-led weaning recipe book) and steamed baby potatoes.


Tip: Do steps 1-8 the night before or whilst your little one is enjoying a nap and then step 9 just before dinner.
Tip: You can also use trout to make Fish Fingers (Page 55 of Yummy Discoveries - The Baby-led weaning recipe book) 
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