Sunbeam Convection Pizza Bake & Grill BT7000 Instruction Booklet page 27

Other Meals (continued)
Parmesan Crumbed Baked Fish
1 cup fresh white bread crumbs
1/3 cup grated parmesan cheese
¼ cup olive oil
¼ cup fresh parsley, finely chopped
1 tablespoon lemon rind, finely grated
1 clove garlic, crushed
4 250g pieces ling or firm white fish
Salt and freshly ground black pepper, to taste
1.Preheat oven to 210°C using the GRILL
setting. Place wire rack on the middle shelf
in the sunken position.
2.In a bowl combine bread crumbs,
parmesan, oil, parsley, lemon and garlic.
Season with salt and pepper.
3.Press the breadcrumb mixture onto the
flesh side of the fish to form an even
topping. Place on rack and grill for 15
minutes or until fish is cooked and topping
is golden brown.
TIP: This topping is also great on chicken.
Serves: 4 Spinach, Feta and Red Onion Quiche
Serves: 6-8
1 sheet short crust pastry
4 eggs, beaten
¾ cup thickened cream
½ red onion, finely sliced
250g frozen spinach, defrosted, drained,
chopped
150g feta cheese, crumbled
Salt and freshly ground black pepper, to taste
1.Preheat oven to 180°C using the BAKE
setting. Place wire rack on the bottom
shelf in the raised position.
2.Press pastry into a 25cm fluted quiche
loose bottomed tin. Cover and place in
refrigerator to rest for 15 minutes.
3.Cover pastry with baking paper and fill
with uncooked rice. Bake for 10 minutes.
Gently remove baking paper and rice, bake
for a further 5 minutes or until pastry is
golden brown.
4.In a bowl combine all ingredients. Season
with salt and pepper.
5.Pour filling into pastry lined tin. Place into
oven and cook for 15-20 minutes or until
golden brown and filling is set. This can be
served hot or cold.
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