Sensor Cooking Guide–Fish (C6)
● Remove original wrapping.
. Defrost fish completely.
● Rinse under cold running water.
● Place fish in microproof baking dish with thicker edges of fillets or shellfish facing outside of the dish.
● Cover dish with plastic wrap or greaseproof paper.
Food
Amount
Container
Cover
Fish fillets 1.25 cm thick
450-9oog Baking dish
Plastic wrap or greaseproof paper.
Fish steaks 2.5 cm thick
450g
Baking dish
Plastic wrap or greaseproof paper.
Whole fish
230-280g
Baking dish
Plastic wrap or greaseproof paper.
Mackerel, Trout, etc.
680-900g
FILLET OF FISH ALMONDINE
Cooking Time: about 9 minutes
1/2 cup slivered almonds
1/2 cup butter or margarine
450g fish fillets, cut into serving pieces
1 tablespoon lemon juice
1 teaspoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried dillweed
1/8 teaspoon pepper
Place almonds and butter in 20 cm microproof baking
dish.
Place in oven.
Cook on HI, 2 minutes.
Stir.
Cook on HI,
3 minutes.
Remove almonds from dish with slotted spoon. Set
aside.
Add fillets to dish and turn to coat both sides with butter.
Sprinkle with lemon juice, parsley, salt, dillweed, and
pepper. Roll up fillets in dish.
Cover with plastic wrap.
Place in oven.
Cook on FISH (C6).
Sprinkle with almonds. Serve garnished with lemon
wedges, parsley sprigs, or paprika.
4 servings
FISH STEAKS
Cooking Time: about 7 minutes
2 halibut, salmon, swordfish, or shark steaks
(230g each), 2.5 cm thick
2 tablespoons butter, melted
2 teaspoons lemon juice
1/2 teaspoon dried dillweed
Arrange fish in round or oval microproof baking dish,
with thickest parts towards outside of dish.
Combine butter and lemon juice. Brush over fish. Sprin-
kle with dillweed.
Cover with plastic wrap.
Place in oven.
Cook on FISH (C6).
2 servings
LAKE COUNTRY TROUT
Cooking Time: about 8 to 10 minutes
2 trout (200 to 280g each), cleaned
2 tablespoons butter or margarine
1/2 cup chopped mushrooms
1/4 cup grated carrots
1/4 cup seasoned dry bread crumbs
1/2 teaspoon dried tarragon
1/8 teaspoon pepper
Juice of 1/2 lemon (about 2 tablespoons)
Rinse trout in cool water and pat dry. Place in au gratin
or 20
x 20 cm microproof baking dish.
Place butter in 2-cup glass measure.
Place in oven and cook on HI, 1 minute.
Add mushrooms, carrots, bread crumbs, tarragon, and
pepper. Stir until well mixed. Stuff mushroom mixture
into trout cavities. Sprinkle lemon juice over trout.
Cover with plastic wrap.
Place in oven.
Cook on FISH (C6).
2 servings
–27–
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