Steamed Cod And Vegetables With Lemon Thyme Dressing - Morphy Richards INTELLISTEAM Recipe Book

STEAMED COD AND
VEGETABLES WITH
LEMON THYME
DRESSING
INGREDIENTS:
2 x 140g thick cod fillets
4g butter
2 small fresh thyme sprigs
350g small new potatoes
100g leek thinly sliced
50g carrot sliced into fine strips
75g fine green beans, trimmed and halved
Salt and freshly ground black pepper
SAUCE:
25g butter
Finely grated zest and juice of half a lemon
½ tbsp fresh thyme leaves
METHOD:
Lightly grease a piece of foil big enough
to make a parcel, place the fish on it side
by side. Add a 2g knob of butter to each,
add the thyme sprigs and season with salt
and pepper. Seal the foil parcel and place
in the back compartment, leaving room on
one side for the sauce dish.
Make the sauce: place 25g butter, lemon
zest and juice and the thyme leaves into the
sauce dish and place next to the fish parcel.
Position the divider wall in the front
container. Put the potatoes into one
compartment. Mix the leek, carrot and
beans together and put in the remaining
compartment. Cover both pans with the lids.
Set the time for the fish and sauce using
the fish preset (20 mins) and adjust to 19
minutes.
Set the time for the potatoes using the root
vegetables preset (28 mins) and adjust to
25 minutes.
Set the time for the vegetables using the leaf
and pod vegetables preset (16 minutes)
and adjust to 15 minutes.
To serve pour sauce over fish.