How To Cook Oatmeal Crusted Haddock With Dhal?

Today we have a recipe for you that makes a great finger food for older babies coping well with texture – and makes a delicious meal for mummy and daddy too!

It’s also perfect for those doing baby led weaning.

This dish is a family favourite in our household. Not only is it packed with nutrients (whole grain oatmeal, protein- and calcium-rich lentils, mineral-rich fish etc etc!) it’s also EASY to make and tastes absolutely wonderful.

If you can’t get hold of haddock, you can use another white fish (cod, pollock, grouper, mahi mahi… we’ve made this with whatever white fish we’ve had available, with equally yummy results!).

1/4 cup lentils olive oil
1/2 small onion, chopped
1/2 tsp grated fresh ginger
1 garlic clove, crushed
1 to 1 1/2 cups water
1/4 tsp cinnamon
1/4 tsp turmeric
1/4 tsp ground coriander

We sometimes use red lentils to make dhal because they go very mushy – but for this recipe we used brown. They don’t break down as much and have a little more texture – our little ones enjoy picking them up and eating them individually once they’ve developed their ‘pincer grip’!

Heat a little oil in a small saucepan and gently cook the onion for 3 minutes, then add the garlic and ginger.
Cook for 3 minutes more.
Add the spices and cook, stirring, for 2 minutes.
Pour in 3/4 cup of the water and add the lentils.
Bring to the boil, then reduce to a simmer. Cover.
Cook gently for around 30 to 45 minutes, until the lentils are tender. Check the pot often and add more of the water if the mixture appears too dry.