Panasonic NN-CT890S Operating Instructions And Cookery Book page 83

Ingredients
2 trout, 225-300g (8-11oz)
each
Stuffing:
4 spring onions, finely
chopped
50g (2oz) button
mushrooms, finely sliced
2cm (¾") cube fresh
ginger, peeled and grated
15ml (1tbsp) soy sauce
juice of 1 lime
salt&pepper
Ingredients
60ml (4tbsp) natural low fat
yoghurt
30ml (2tbsp) sun-dried
tomato pesto
30ml (2tbsp) chopped
fresh parsley or dill
2 x 175g (6oz) cod or had-
dock fillets, skinned
1 lime, juice of
Ingredients
juice of ½ lemon
100g (4oz) fresh pesto
sauce
salt and pepper
4 x 175g (6oz) thick cut
haddock or cod fillets
700g (1½ lb) waxy
new potatoes (such as
charlotte)
2 medium red onions
1 red pepper, seeded
1 yellow pepper, seeded
1 orange pepper, seeded
2 garlic cloves, crushed
15ml (1tbsp) extra virgin
olive oil
100g (4oz) black olives,
chopped (optional)
lemon wedges and crisp
green salad, to serve
Stuffed Citrus Trout
Oven Accessory: glass turntable + metal tray on low wire rack
1. Wash the fish and pat dry. Fill the fish cavities with the onions,
mushrooms and ginger and arrange the fish on the metal tray.
2. Pour over the soy sauce and lime juice. Season and marinade for
one hour in the fridge.
3. Place tray on rack and cook on COMBINATION: TURBO-BAKE
200°C + GRILL 1 + WARM MICROWAVE for 15 mins.
Sun Dried Tomato Fish Bake
Dish: small bowl
Oven Accessory: glass turntable + metal tray on high rack
Pre-heat on COMBINATION: GRILL 2 + MEDIUM MICROWAVE.
1. Mix the yoghurt, pesto and 15ml (1 tbsp) of the parsley or dill and
season well.
2. Place fish fillets on metal tray and pour over the yoghurt sauce.
3. Place tray on rack and cook on COMBINATION: GRILL 2 +
MEDIUM MICROWAVE for 8-9 mins.
4. Sprinkle the remaining parsley or dill over the dish and serve with
salad and crusty bread.
Mediterranean Fish Bake
Dish: large ovenproof rectangular dish approx. 27 x 23 cm (11"x9")
Oven Accessory: glass turntable + low wire rack on metal tray
1. Mix lemon juice, pesto and seasoning together and spoon over the
fish in a non metallic dish. Leave to marinade in the fridge for 1-2
hours.
2. Cut vegetables into even sized chunks and toss with the garlic and
oil. Place in dish on the low wire rack and cook on COMBINATION:
TURBO-BAKE 220°C + GRILL 2 + SIMMER MICROWAVE for
25-30mins. Turn halfway.
3. Scatter the black olives over the vegetables and place the fish and
marinade on top of the vegetables.
4. Cook on COMBINATION: TURBO-BAKE 220°C + GRILL 3 + LOW
MICROWAVE for 20 mins. or until cooked through.
81
Serves 4
Serves 4
Serves 4