Rational SelfCookingCenter Recipe Book page 41

Fish, pan fried
Portion and season the fish fillets to taste
Apply olive oil to the roasting and baking
tray, then place the fillets skin-side down
onto the tray.
Place small flakes of butter on each fillet.
Select: fish, pan fried, thick
Select: coloration 3, set your desired core
temperature. Close door to preheat. Load
when prompted
Insert the core temperature probe into the
side of one of the fillets, close the door to
begin cooking.
Tip: Score the skin of the fish fillets to prevent them from curling up
during roasting. Works best with fresh fillets. Frozen fillets must be
thawed and dried manually to achieve crisping.
Accessory: Roasting and Baking tray
29
36 Fried fillet of pike-perch