Fully Cooked Pollock Fillet on Creamy Pumpkin Potato Mash

In the third trimester, space in your belly often gets tight, making smaller, easily digestible meals very welcome. This mild fish dish with creamy mash provides valuable energy without feeling heavy on the stomach. The pollock is a good source of iodine, gently and fully cooked, making it a wonderful choice during pregnancy.

Ingredients

• 300 g pollock or saithe fillet (fresh or thawed)
• 400 g potatoes (floury or baking potatoes)
• 400 g butternut squash or Hokkaido pumpkin
• A splash of pasteurized milk or oat drink
• 1 tablespoon butter or canola oil
• A little lemon juice
• A pinch of salt, pepper, and grated nutmeg
• Some fresh parsley

Preparation

1. Peel the potatoes and pumpkin and cut both into small cubes.
2. Boil the cubes in a pot of lightly salted water for about 15 to 20 minutes until soft.
3. Meanwhile, wash the fish fillet, pat it dry, and drizzle with a little lemon juice.
4. Heat some oil in a pan and fry the fish over medium heat on both sides until completely cooked through.
5. Drain the water from the soft-boiled vegetables.
6. Mash the potatoes and pumpkin with milk and butter to a creamy consistency.
7. Season the mash with a pinch of salt, pepper, and nutmeg.
8. Serve the fully cooked fish fillet on the mash and sprinkle with fresh parsley.

Good to know

The mash is perfect for batch cooking and can easily be reheated the next day. If you do not like pumpkin, you can simply use carrots instead.

When things are hard

For heartburn, which is common in the last trimester, you can just leave out the pepper and lemon juice. The mash also tastes great on its own in small portions if you are lacking appetite.

Note

For individual questions about nutrition during pregnancy, it is best to consult your OB-GYN or midwife.