Manual Panasonic NN-CS89LB (page 110 of 154) (English)

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Thai Steamed Trout

Pesto Baked Cod

Mediterranean Fish Bake

ingredients

Serves 2

2 trout llets,

approx 140 g each

2 cloves of garlic, nely chopped

1-2 small red chilli,

nely chopped

1 lime, zest and juice

4 spring onions, nely chopped

2 tbsp light soy sauce

Dish: 1 x shallow Pyrex® dish

Accessory: Wire shelf

Fill water tank

ingredients

Serves 4

1 aubergine, cubed

1 red onion, chopped

1 orange pepper, cut into chunks

1 courgette, sliced

30 ml oil

2 lemons

4 x 175 g cod llets

60 ml pesto

250 g cherry tomatoes

Accessory: Enamel shelf

ingredients

Serves 4

juice of ½ lemon

100 g fresh pesto sauce

salt and pepper

4 x 175 g thick cut

haddock or cod llets

700 g 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 (15 ml) extra virgin olive oil

100 g black olives,

chopped (optional)

lemon wedges and crisp

green salad, to serve

Dish: 1 x large Pyrex®

rectangular dish

Accessory: Wire shelf

Fill water tank

1. Place sh llets into a shallow dish, sprinkle the remaining

ingredients on the top of the sh.

2. Place dish on wire shelf in the middle shelf position, and cook on

Combi 1 for 7 minutes, or until the sh is cooked through. Serve

with rice.

1. Preheat oven on Convection 200 °C. Scatter the aubergine on

the enamel shelf and cook on Convection 200 °C for 5 minutes in

the middle shelf position.

2. Add the red onion, pepper, courgette, olive oil and the juice of

1 lemon to the enamel shelf. Season and shake well to coat. Cook

on Convection 200 °C for a further 15 minutes in the middle shelf

position.

3. Meanwhile, slice the remaining lemon thinly. Brush the tops of

each of the cod llets with pesto and arrange the lemon slices on

top.

4. Remove the enamel shelf from the oven, add the tomatoes and

place the cod on top of the vegetables. Bake for a nal 15 minutes

on Convection 200 °C in the lower shelf position until the sh is

cooked through.

1. Mix lemon juice, pesto and seasoning together and spoon over

the sh in a large Pyrex® rectangular 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 wire shelf in lower shelf position and

cook on Combi 3 for 30 minutes. Rell water tank. Cook on

Combi 3 for a further 10 minutes.

3. Scatter the black olives over the vegetables and place the sh and

marinade on top of the vegetables. Cook on Combi 6 for 15-20

minutes or until cooked through.

Fish

is the steamer tray to be in the oven at all times or only when needed Submitted on 17-6-2023 at 11:58
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Others manual(s) of Panasonic NN-CS89LB

Panasonic NN-CS89LB Quick start guide - English - 20 pages

Panasonic NN-CS89LB User Manual - German - 140 pages

Panasonic NN-CS89LB Quick start guide - German, Dutch - 20 pages

Panasonic NN-CS89LB User Manual - French - 67 pages

Panasonic NN-CS89LB Quick start guide - French, Italian - 20 pages

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Panasonic NN-CS89LB Manual

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