Ingredients
-
juice of ½ lemon
-
100g fresh pesto sauce
-
salt and pepper
-
4 x 175g thick cut haddockor cod fillets
-
700g waxy new potatoessuch as charlotte
-
2 medium red onions
-
1 red pepperseeded
-
1 yellow pepperseeded
-
1 orange pepperseeded
-
2 garlic clovescrushed
-
1 tbsp (15ml) extra virgin olive oil
-
100g black oliveschopped (optional)
-
lemon wedgesto serve
-
green saladto serve
Directions
Try out a new recipe this weekend and revel in the fun of cooking this Mediterranean Fish Bake meal using healthy steam.
Ingredients
| juice of ½ lemon | |
| 100g fresh pesto sauce | |
| salt and pepper | |
| 4 x 175g thick cut haddock | |
| 700g waxy new potatoes | |
| 2 medium red onions | |
| 1 red pepper | |
| 1 yellow pepper | |
| 1 orange pepper | |
| 2 garlic cloves | |
| 1 tbsp (15ml) extra virgin olive oil | |
| 100g black olives | |
| lemon wedges | |
| green salad |
Steps
|
1
|
Take the water tank out of the combi steam oven, fill it with water and place it back into the oven. |
|
2
|
Mix lemon juice, pesto and seasoning together and spoon over the fish in a large Pyrex® rectangular dish. Leave to marinade in the fridge for 1-2 hours. |
|
3
|
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 Combi 3 for 40 minutes. Refill the water tank after 30 minutes of cooking time. Turn halfway. |
|
4
|
Scatter the black olives over the vegetables and place the fish and marinade on top of the vegetables. Cook on Combi 6 for 15-20 minutes or until cooked through. |
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