Inspired by Egyptian cooking along the Nile, this baby puree is made by quickly grilling pieces of sea bass fillet and blending them smooth with boiled potato. With no added sugar or salt, it is presented as a diabetes-friendly option for babies.
Cook the sea bass fillet on a lightly oiled grill for 3 minutes per side, until opaque and white throughout.
Flake the cooked sea bass with a fork and carefully remove any small bones with your fingers.
Blend the sea bass with the boiled potato, olive oil, and a few spoonfuls of water until smooth.
Check the fish for bones by holding it up to the light, which makes small bones easier to see; never skip this step. If the puree is too thick, add a few more spoonfuls of the cooking water. Allergen: contains fish.
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