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20
Recipes (Cont.)
Snapper fillets with tarragon
Ingredients (serves 4)
2 tbsp olive oil
Juice from ½ lemon
¼ tsp salt
¼ tsp freshly ground black pepper
8 large sprigs of fresh tarragon, chopped (or 1½ tsp dried)
500g small snapper fillets
Method
• Combine the olive oil, lemon juice, salt, pepper and tarragon in a bowl. Turn the
fish fillets in the oil mixture on both sides. Arrange the fillets on a microwave
safe plate with the thickest portion to the outside, tucking under the thinnest
parts of the fillets for even cooking. Let the prepared fish fillets stand for 10
minutes to marinade.
• Cover the fish tightly with plastic wrap and vent by turning back one corner.
• Press the POWER LEVEL button three times, then enter a cooking time of
6:00 minutes. The fish will be cooked with 60% microwave power.
• At the end of the cooking time, take the dish carefully out of the oven using
oven mitts. The fish should be just opaque and firm to the touch. If it flakes
and breaks up, cook it a minute less next time; if it is undercooked, cook it for
another minute with 100% microwave power, checking every 20 seconds.
Scrambled eggs
Ingredients (serves 2)
4 eggs
4 tbsp milk
Salt and freshly ground pepper
Fresh chives, chopped
25g butter or dairy spread
Method
• Whisk the eggs with the milk and seasoning. Add the chives.
• Melt the butter in a microwave safe bowl and spread to cover the base and
sides of the bowl.
• Add the egg mixture to the greased bowl and cook with 100% microwave
power for 2 minutes, stirring every 30 seconds.