Tilapia & Tomato

Ingredients

• 80g skinless tilapia fillet
• 1 medium ripe tomato, peeled and deseeded
• Water for poaching

Method

1. 01

   Peel, deseed, and dice the ripe tomato; cook in a small saucepan over medium heat for 5–6 minutes until very soft.

2. 02

   Poach the skinless tilapia fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Combine cooked tomato and flaked tilapia in a blender with a little cooking liquid and blend until smooth.

4. 04

   Cool to room temperature before serving.

How to offer

Cooking the tomato reduces acidity; a light and flavourful first fish meal.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.