89
Ingredients
60ml (4tbsp) natural low fat yogurt
30ml (2tbsp) sun-dried tomato pesto
30ml (2tbsp) chopped fresh parsley
or dill
2 x 175g (6oz) cod or haddock
fillets, skinned
Sun Dried Tomato Fish Bake
Serves 2
Oven Accessory: Glass tray and wire shelf in
upper position
Mix the yoghurt, pesto and 1 tbsp of the parsley or dill
and season well. Place fish fillets on Glass tray and pour
over the yoghurt sauce. Place on wire shelf and cook on
GRILL 2 + MEDIUM MICROWAVE for 8-9 mins. Sprinkle
the remaining parsley or dill over the dish and serve with
salad and crusty bread.
2
Ingredients
juice of ½ lemon
100g (4oz) fresh pesto sauce
salt & pepper
4 x 175g (6oz) thick cut haddock,
cod or salmon fillets
700g (1lb 8oz) 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
30ml (2tbsp) extra virgin olive oil
100g (4oz) black olives, chopped
(optional)
lemon wedges and crisp green
salad, to serve
Mediterranean Fish Bake
Serves 4
Dish: large ovenproof rectangular dish
Oven Accessory: wire shelf in lower position
Mix lemon juice, pesto and seasoning together and
spoon over the fish. Leave to marinade in the fridge for
1-2 hours. Cut vegetables into even sized chunks and
toss with the garlic and oil. Place in the ovenproof dish
on the wire shelf and cook on CONVECTION 220°C +
GRILL 2 + SIMMER MICROWAVE for 15 mins. Turn.
Cook on CONVECTION 220°C + GRILL 2 + SIMMER
MICROWAVE for a further 15 mins. Scatter the black
olives over the vegetables and place the fish and
marinade on top of the vegetables. Cook on
CONVECTION 220°C + GRILL 3 + LOW MICROWAVE
for 15-20 mins. or until cooked through.
4
Fish
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