Summer Fish Bake - Thermador PROFESSIONAL Series Recipes

SUMMER FISH BAKE

INGREDIENTS
6 medium-sized potatoes
1 lemon
2 large tomatoes
¼
cup black olives, pitted
6 – 8 stalks of flat-leaf parsley
Butter for greasing the dish
½
1 lbs. fish fillet, e.g. pollock
Salt and pepper
3 – 5 tbsp. olive oil
Drizzle generously with olive oil and cook as indicated.
Serves 4
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)
3 3
1 1
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 fish
fillets on top. Season with salt and pepper
and sprinkle with the chopped parsley.
Finally, cover with the lemon slices.
SEAFOOD DISHES
67