Extra ingredients: Olive oil, lemon juice, parsley (optional)

1. Preheat your oven to 180°C. Wash the asparagus, trim the tough ends, and cut them into finger-sized pieces.
2. Place the asparagus on a baking tray and lightly drizzle with olive oil.
3. Cut the cod into small bite-sized pieces suitable for toddlers and arrange them on the tray. Optionally, add a light brush of olive oil and a few drops of lemon juice to enhance the flavor.
4. Bake for 10-12 minutes, or until the cod is fully cooked and the asparagus is tender but still holds its shape, ensuring that both are soft enough for baby-led weaning.
5. Let the food cool to a safe temperature before serving.

Summary

This toddler-friendly recipe is perfect for both dinner and a hearty breakfast alternative. Store leftovers in an airtight container in the refrigerator for up to 24 hours. Allergies: Contains fish. Always supervise your toddler while eating to prevent choking hazards.