Gastroback 42811 Design Bistro Oven Pro 18L - Manual (Page 19)

Coal fish with spinach crust
2 slices of toast
100g spinach leaves (defrosted)
2 chopped rehydrated sun-dried tomatoes
80g halloumi cheese
1 garlic clove
3 table spoons cream
salt, pepper
400g coal fish filets
3 tea spoon lemon juice
1 table spoon oil
Preheat the oven to 190°C using convection heat. Toast the bread. Squeeze out the
spinach and chop into small pieces. Dice the cheese and toast. Peel garlic and chop in
small pieces. Combine toast, spinach, tomatoes, cheese, garlic and cream and season
with salt and pepper. Wash and dry the fish filets. Sprincle with lemon juice and season
with salt. Brush a small casserole dish with oil. Place the fish in the oven dish and cover
with spinach mixture. Bake at 175°C using convection heat for approx. 20 minutes until the
crust is golden in colour.
Grilled vegetables
4 persons
1200g waxy potatoes
6 table spoons olive oil
2 tea spoons coarse salt
2 red pepper
1 yellow pepper
3 small zucchini
1 garlic head
pepper
4 branches of rosemary or 2 table spoons rosemary needles
Wash and brush the potatoes, quarter them lengthwise and place on baking tray.
Sprinkle with half of the oil and half of the salt. Bake at 205°C using heat from above
and below or at 175°C convection heat for approximately 30 minutes. Turn the potatoes
over after 15 minutes.
In the meantime wash the peppers and cut into slices. Cut the zucchini with angular and
cut the garlic head once in halves. Place the vegetables besides the potatoes on the tray
and cover with the rest of oil and salt. Season with pepper and rosemary. Bake for
another 20-25 minutes. Serve with salad and fresh bread.
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42811_manual.qxp 10.07.2008 07:51 Seite 39