Yummy Fish Recipes for Older Babies

Recipes for Your 10 – 12 Month Old Baby – Let’s Start with Fish!

Tasty and Adventurous Recipes for Older Babies. Many of these recipes will be suitable for babies from 8 months of age and older.

On this page you will find recipes for Fish for your older baby.

Click the menu above to find other recipes for older babies such as chicken recipes, pasta recipes and more

Please use your discretion as well as the consult of your pediatrician.

 Fish Recipes for Older Babies 10122

Your baby is getting older, maybe she is 10 or 11 months old now. You’re tired of the same old boring purées and want to branch out into more adventurous baby cuisine. Baby Food doesn’t always have to be fruit purées or purées of veggies and meats. We are posting Fish Yummy Recipes that may be used for Baby “Meals”. These Fish “baby” recipes are recipes for Fish that the whole family may enjoy and eat.

These Fish Baby Meal recipes should all be suitable for those non-allergic babies who are 10 months of age and over. Please note however that some ingredients may not be suitable for a baby under 12 months of age. Use your discretion to substitute ingredients in the Baby Meal Recipes as needed. We have included our own substitutions when we were making baby food for our “older” babies” Items with a** beside the recipe ingredient indicates the ingredient may need substituting.

Thoroughly Cook Meats for Your Baby  ALWAYS consult your pediatrician before introducing new “older” foods that you may be unsure of.



J&J’s Easy Peasy Baked Cod That is Always Eaten (Ok, so they think that it’s chicken.)

3/4 cup milk

2 teaspoons salt

3/4 cup bread crumbs

1/2 cup grated Parmesan cheese

1/4 teaspoon ground dried thyme

1/4 teaspoon basil

1/4 teaspoon pepper

1/4 teaspoon paprika

2 tablespoons garlic powder (or just shake the container until you are happy with the amount – we use 4 shakes.)

4 Cod fillets – medium to small sized, washed and cleaned of course

1/2 cup butter, melted

In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, thyme, basil, pepper, paprika, and garlic powder . Dip the haddock fillets in the milk, (we prefer milk over egg because we like the coating to gently fall off and create a nice crunchy “topping” to sprinkle over when the fish is finished baking.).

Coat the Cod with the Bread Crumb mix. Place Cod fillets in a

glass baking dish, and drizzle with melted butter.

Bake at 400, on the top rack of the preheated oven until the fish flakes easily, about 15-25minutes. Keep a good watch and remove from oven once you see the fish flaky.


Cheesy Fish Topping

1 cup bread crumbs

1/2 cup mayo

1/2 cup parmesan cheese

2 shakes of Hot Sauce

1/2 cup of butter (as much as we try to use Olive Oil for this, it’s just not tasty and really is downright yucky, use the butter.)

pepper, basil, garlic powder or minced garlic

Toss all ingredients into a bowl and mix. The mixture will be thick yet fluffy. Spread mixture over Cod, Haddock, Tilapia, Flounder (add lemon juice for the flounder.) or even orange roughy (we prefer to prepare orange roughy a different way but it does work with orange roughy).


Rough Flounder Tilapia Italiano

1/4 cup Italian seasoned bread crumbs

2 tablespoons grated Parmesan cheese

2 tablespoons grated Romano cheese

1/4 teaspoon garlic powder

1/4 teaspoon basil

1/4 teaspoon pepper

1/4 teaspoon paprika

1/2 teaspoon salt, or to taste

1 pound flounder, orange-roughy, or tilapia fillets (now you understand the title – we love to use Flounder for this recipe)

1/4 cup butter, melted

1 lemon

Lightly olive oil a medium baking pan. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder,basil, pepper, paprika and salt.

Brush both sides of the fillets with butter, and coat with the bread crumb mixture. Arrange fillets in a single layer in the prepared baking dish, and squeeze lemon juice over them.

Bake at 400 degrees in preheated oven 10 to 15 minutes, or until the fish gets flaky.


Oatmeal Cod


1/2 cup olive oil and 1/2 vegetable oil for frying

1 egg, beaten

1/3 cup milk

4 Cod fillets

2 tablespoons all-purpose flour for coating

2 cups quick-cooking oats

Garlic powder, paprika, salt and pepper to your taste

Warm oil in a large skillet over medium-high heat. Whisk together egg and milk until a bit frothy then coat the cod fillets with flour; shake off any excess flour..Dip the cod fillets in theegg mixture then coat cod with the oats.

Fry the cod for approx. 3 minutes on one side then turn over the fillets and fry about 3minutes more. Drain on paper towels. Season to taste.

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Fish Curry with Coconut Milk

(someone sent this to us but did not include their name. We tried it – YUM.)

2 cups water

1 cup uncooked brown rice

1 tablespoon vegetable oil

1 large onion, chopped

3 cloves garlic, crushed

1 pound cod fillets, cut into chunks

1 1/2 tablespoons curry powder (use mild or a garam masala spice mix if your baby or Toddler is not used to spices.)

2 teaspoons chili powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 pinch salt and pepper to taste

1 (14 ounce) can coconut milk **

1 (16 ounce) package frozen stir-fry vegetables

1 tablespoon cornstarch

Bring the water and rice to a boil in a pot. Cover, reduce heat to low, and simmer 45 minutes.

Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook 1 minute. Mix in cod, and season with curry powder, chili powder, turmeric, cumin, salt, and pepper. Pour in the coconut milk, and mix in frozen vegetables. Cover, and cook 10 minutes, or until vegetables are tender and cod is easily flaked with a fork.

Drain 1/2 cup liquid from the skillet into a bowl, and mix with cornstarch. Stir back into skillet to thicken sauce. Serve over the cooked rice.


Three Times Baked Fish

(Grandma’s Favorite.)

4 tablespoons olive oil, divided

2 russet potatoes, cut into 1/2 inch slices

salt, garlic and pepper to taste

1/2 cup water

1/2 red bell pepper, chopped

1 leek, bulb only, chopped

1 zucchini, thickly sliced

2 stalks celery, cut into thin 3 inch long slices

4 cloves garlic, minced

1 pound white fish fillets

Lightly oil a shallow, 2 quart baking dish.

In a medium bowl, toss the potatoes with 2 tablespoons olive oil to coat evenly. Season with salt and pepper. Spread potatoes in baking dish with 1/4 cup water. Cover, and bake for 15 minutes.

Combine bell peppers, leek, zucchini, and celery in a medium bowl. Toss with garlic and 2 tablespoons olive oil,. Season to taste with salt, garlic and pepper.

Spread vegetables over potatoes, add another 1/4 cup water, and cover. Bake for 10 to 15 minutes in a preheated oven to 425 degrees F.

When the above is finished baking, rinse, and cut fish into 1 to 1 1/2 inch cubes, and spreadthe fish over vegetables. Cover. Bake for 10 minutes, or until fish flakes easily. After this step, you may eat.


Easy Peasy Cheesy Cod Bake

1-1/4 pounds cod fillets

2 tablespoons margarine (we prefer butter or olive oil in instances calling for margarine.)

1/4 cup all-purpose flour

1-1/3 cups milk

salt and ground black pepper to taste

1 cup shredded Cheddar cheese

Grease an 8x 12 inch baking dish then bring a large pot of lightly salted water to a boil. Add cod fillets and cook for 4 to 6 minutes; drain.

Make a Roux – Melt margarine (butter) in a medium saucepan. Remove from heat and mix in the flour and milk. Return to stove over medium heat, and stir until thickened. Season the Roux with pinch of salt, garlic, basil and pepper.

Flake the boiled fish into baking dish, alternating layers with sauce. Sprinkle top with shredded cheese.

Bake in preheated 350 degrees F oven for 20 to 25 minutes, or until cheese is browned.


Lemon Fish

(we think this is the best recipe for “basic” fish with lemon there is. Thanks to Suzy for sending it to us a while ago.)

1/3 cup butter

2/3 lemon, juiced

3/4 teaspoon salt

3/4 teaspoon ground black pepper

1/4 teaspoon dried parsley

2 cloves garlic, minced

4 (4 ounce) fillets cod

1 tablespoon and 1 teaspoon lemon pepper

Preheat oven to 350 degrees F (175 degrees C).

Melt the butter in a medium saucepan over medium heat. Mix in lemon juice, salt, pepper, parsley flakes, and garlic. Bring to a boil. Cook and stir about 10 minutes, until thickened.

Arrange cod fillets in a single layer on a medium baking sheet. Cover with 1/2 the butter mixture, and sprinkle with lemon pepper. Cover with foil.

Bake 15 to 20 minutes in the preheated oven, until fish is easily flaked with a fork. Pour the remaining butter mixture over the fish to serve.