Sea bass with tomatoes & thyme
It is all too easy to avoid cooking fish assuming it is too complicated but it is a wonderful source of lean protein, vital for rapidly growing bodies. This recipe is easy, quick and delicious (plus, it works brilliantly as a grown up meal too.)
Thyme is a traditional herb for the respiratory system, so is a great choice if your child has a cough or asthma. The vitamin C and lycopene from the tomatoes will provide a welcome immune boost.
2 fillets of white fish (sea bass, hake, pollock, etc)
Handful of baby or plum tomatoes
Few sprigs of thyme
A squeeze of lemon juice
Salt and pepper for seasoning
Preheat the oven to 180C.
Line a baking tray with silicone or greaseproof paper. If you use greaseproof paper the added advantage is the skin will stick to it so you won't need to remove the skin later.
Place your sea bass fillets skin side down onto your baking sheet, sprinkle over the thyme, lemon juice and seasoning and scatter around the baby tomatoes.
Put your baking tray in the centre of the oven and roast for 10-12 minutes.
It should have lost its jelly-like consistency, be opaque or totally white and if touched flake slightly.