Haddock fish fingers
These are a lifesaver when strapped for time but you want to get lots of goodness into your children. They take less time than cooking pasta!
Haddock (and all fish) is wonderful for children: full of protein, vitamins (such as B vitamins which are good for metabolism) and minerals which all help towards healthy, happy little bodies.
Coated in a light crumb of low gluten spelt flour, dried herbs and protein-rich Parmesan which should all be ideal for even the most sensitive digestive systems
150g fresh haddock, cut into strips/fingers
3-4 tbsp whole wheat spelt flour
1 tbsp Parmesan, grated
Sprinkle of dried herbs such as oregano, thyme, mixed
Knob of butter for frying
Heat a knob of butter in a non-stick frying pan.
On a plate, mix together the flour, Parmesan and dried herbs.
When the butter has melted, dip the fish into it to coat and then dip/coat in the floury mix.
When you have done them all place them back into the frying pan and cook for a couple of minutes for each side. They won't take long to cook and you can test they are done when they feel firmer and will flake away gently.
Serve hot and enjoy.