Ingredients

• 160 g white fish fillet — cut into small chunks
• 80 g soft wholemeal bread — sliced
• 60 g unsweetened soy yogurt — plain
• 1 g ground cinnamon — ground
• 4 g fresh parsley — finely chopped optional
• 5 g extra virgin olive oil — for brushing
• 1 g fine sea salt — fine optional
• 15 ml water — room temperature

Instructions

1. Preheat the oven to 180°C and line a small baking tray with baking paper.
2. In a small bowl, mix the unsweetened soy yogurt, ground cinnamon, water, and a pinch of fine sea salt if using until smooth and slightly pourable.
3. Place the white fish chunks on the lined tray in a single layer, spoon over half of the cinnamon yogurt mixture to lightly coat, and cover the tray loosely with foil.
4. Bake the fish for 8–10 minutes until just cooked through and opaque, then remove from the oven and let it rest for 2 minutes; the fish should stay very soft and moist.
5. While the fish bakes, lightly brush both sides of the soft wholemeal bread slices with the olive oil, place on a separate tray, and toast in the oven for 3–4 minutes until just warmed and barely crisp at the edges but still soft in the centre.
6. Cut the toasted bread into small bite-size squares, gently flake the baked fish into tender pieces, and place a little fish on each toast square.
7. Drizzle the remaining cinnamon yogurt mixture over the fish-topped toast bites and sprinkle with finely chopped parsley if using.
8. Serve warm or at room temperature, eating slowly and in small bites to keep the snack gentle on reflux.