Mediterranean Fish Bake Recipe

Ingredients

Directions

Try out a new recipe this weekend and revel in the fun of cooking this Mediterranean Fish Bake meal using healthy steam.

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Ingredients

Adjust Servings:
juice of ½ lemon
100g fresh pesto sauce
salt and pepper
4 x 175g thick cut haddock or cod fillets
700g 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
1 tbsp (15ml) extra virgin olive oil
100g black olives chopped (optional)
lemon wedges to serve
green salad to serve

Steps

1

Take the water tank out of the combi steam oven, fill it with water and place it back into the oven.

2

Mix lemon juice, pesto and seasoning together and spoon over the fish in a large Pyrex® rectangular dish. Leave to marinade in the fridge for 1-2 hours.

3

Cut vegetables into even sized chunks and toss with the garlic and oil. Place in dish on the wire shelf in lower shelf position and cook on Combi 3 for 40 minutes. Refill the water tank after 30 minutes of cooking time. Turn halfway.

4

Scatter the black olives over the vegetables and place the fish and marinade on top of the vegetables. Cook on Combi 6 for 15-20 minutes or until cooked through.

Enjoy

Ingredients

Adjust Servings:
juice of ½ lemon
100g fresh pesto sauce
salt and pepper
4 x 175g thick cut haddock or cod fillets
700g 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
1 tbsp (15ml) extra virgin olive oil
100g black olives chopped (optional)
lemon wedges to serve
green salad to serve
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