Tomato And Herb Baramundi With Potato And Garlic Peas - Morphy Richards INTELLISTEAM Recipe Book

TOMATO AND
HERB BARRAMUNDI
WITH POTATO AND
GARLIC PEAS
INGREDIENTS:
2 x 100g Barramundi fillets
350g new potatoes
120g frozen peas
30g onion, very finely chopped
½ tsp vegetable stock powder
1 clove garlic, crushed
50ml water
SAUCE:
180g ripe fresh tomatoes
½ clove garlic, crushed
1 tbsp fresh parsley, chopped
½ tsp olive oil
Salt and freshly ground black pepper
To Serve:
fresh lemon
METHOD:
Prepare the sauce: Place the tomatoes into
a bowl and pour boiling water over them.
When the skin splits, remove it and discard.
Cut open the tomatoes and discard the
seeds and core.
Finely chop the tomato flesh and mix with ½
a crushed garlic clove, parsley, olive oil, salt
and pepper.
Lightly grease a piece of foil and lay the
two fish fillets on it side by side. Spoon the
tomato mixture over them and make into a
parcel. Place in the back container on the
fish tray.
Put the divider wall into the front container.
Put the peas, onion and crushed garlic
into a sauce dish with the vegetable stock
powder and water. Put into one side and
the new potatoes in the other side.
Set time for fish using fish preset
(20 minutes).
Set time for peas using the leaf and pod
preset (16 minutes) and adjust to 30
minutes.
Set the time for the potatoes using the root
vegetables preset (28 minutes) and adjust
to 25 minutes.
When ready drain the liquid from the peas
and serve with a little fresh lemon.