Operating instructions

97
Fish
Mediterranean fi sh bake
Mix lemon juice, pesto and seasoning together and spoon over the fi sh in a
non metallic dish. Leave to marinade in the fridge for 1-2 hours.
Cut vegetables into even sized chunks and toss with the garlic and oil.
Place in dish on the wire shelf in lower shelf position and cook on
STEAM 1 + CONVECTION 220 °C for 40 mins. Turn halfway. Scatter
the black olives over the vegetables and place the fi sh and marinade on
top of the vegetables. Cook on CONVECTION 220 °C + GRILL 3 + LOW
MICROWAVE for 15-20 mins or until cooked through.
ingredients
SERVES 4
juice of ½ lemon
100
g
(4 oz) fresh pesto sauce
salt and pepper
4 x 175
g
(6 oz) thick cut
haddock or cod fi llets
700
g
(1½ lb) waxy new
potatoes (such as charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
1 tbsp (15 ml) extra virgin
olive oil
100
g
(4 oz) black olives,
chopped (optional)
lemon wedges and crisp
green salad, to serve
Dish: large Pyrex
®
rectangular dish
Oven accessory: Wire shelf
in lower shelf position
Fill water tank
Thai steamed trout
Place fi sh fi llets into a shallow dish, sprinkle the remaining ingredients on the
top of the fi sh. Place dish on trivet on glass shelf in the middle shelf position,
and cook on STEAM 1 + LOW MICROWAVE for 7 mins, or until the fi sh is
cooked through. Serve with rice.
ingredients
SERVES 2
2 trout fi llets,
approx 140
g
(5 oz) each
2 cloves of garlic, fi nely chopped
1-2 small red chilli,
fi nely chopped
1 lime, zest and juice
4 spring onions, fi nely chopped
2 tbsp (30 ml) light soy sauce
Dish: shallow Pyrex
®
dish
Oven accessory: Glass shelf
in middle shelf position
Fill water tank
Prawn risotto
Put the onion, garlic, butter and mushrooms in a large bowl. Place on base
of the oven and cook on STEAM 1 + LOW MICROWAVE for 10 mins. Add
rice, juice and rind of the lemon, saffron, stock and wine to the mushroom
mixture. Cook on STEAM 1 + LOW MICROWAVE for 10 mins. Stir risotto.
Add peas, and cook on STEAM 1 + LOW MICROWAVE for 8 mins. Add the
prawns and chives and cook on STEAM 1 + LOW MICROWAVE for 4 mins.
Leave to stand for 2-3 mins and serve.
ingredients
SERVES 4
1 onion, fi nely chopped
1 garlic clove, crushed
25
g
(1 oz) butter
225
g
(8 oz) brown cap
mushrooms, quartered
225
g
(8 oz) Arborio (risotto) rice
juice and rind of 1 lemon
½ tsp saffron strands, crushed
300 ml (½ pt) hot vegetable
stock
300 ml (½ pt) white wine
100
g
(4 oz) frozen peas
300
g
(11 oz) cooked pealed prawns
2 tbsp (30 ml) fi nely chopped
chives
Dish: large Pyrex
®
bowl
Fill water tank
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