Recipes for Steam Cooking

seafood dishes
67
SUMMER FISH BAKE
INGREDIENTS
6 medium-sized potatoes
1 lemon
2 large tomatoes
¼ cup black olives, pitted
6 – 8 stalks of at-leaf parsley
Butter for greasing the dish
1
½ lbs. sh llet, e.g. pollock
Salt and pepper
3 – 5 tbsp. olive oil
SETTINGS
Potatoes
STEAM, 210°– 212ºF
20 minutes
Perforated + Baking Pan (Level 3 + 1)
Bake
STEAM CONV, 275°F
16 - 20 minutes
Dish on Wire Rack (Level 2)
11
33
Wash and peel the potatoes and cut into slices.
Steam in the perforated pan as indicated.
Rinse the lemon in hot water. Cut the
tomatoes and lemon into slices. Roughly chop
the olives, chop the parsley.
Grease a baking dish of approx. 9” x 13” in size.
Place the cooked potato slices in the dish in
layers. Place the olives and tomato slices on
top of the potatoes. Place the sh llets on top.
Season with salt and pepper and sprinkle with
the chopped parsley. Finally, cover with the
lemon slices.
Drizzle generously with olive oil and cook as indicated.
Serves 4