Bosch HSLP751UC Manuale Istruttivo
Seafood Dishes
50
Summer Fish Bake
INGREDIENTS
6 medium-sized potatoes
1 lemon
2 large tomatoes
¼ cup black olives, pitted
6 – 8 stalks of flat-leaf parsley
Butter for greasing the dish
1½ lbs. fish fillet, e.g. pollock
Salt and pepper
3 – 5 tbsp. olive oil
1 lemon
2 large tomatoes
¼ cup black olives, pitted
6 – 8 stalks of flat-leaf parsley
Butter for greasing the dish
1½ lbs. fish fillet, e.g. pollock
Salt and pepper
3 – 5 tbsp. olive oil
SETTINGS
Potatoes
STEAM, 210° – 212ºF
20 minutes
Perforated + Baking Pan (Level 3 + 1)
STEAM, 210° – 212ºF
20 minutes
Perforated + Baking Pan (Level 3 + 1)
Bake
STEAM CONV, 275°F
16 – 20 minutes
Dish on Wire Rack (Level 2)
STEAM CONV, 275°F
16 – 20 minutes
Dish on Wire Rack (Level 2)
1
1
3
3
Wash and peel the potatoes and cut into slices. Steam in the perforated pan as
indicated.
indicated.
Rinse the lemon in hot water. Cut the tomatoes and lemon into slices. Roughly chop
the olives, chop the parsley.
the olives, chop the parsley.
Grease a baking dish of approx. 9” x 13” in size. Place the cooked potato slices in the
dish in layers. Place the olives and tomato slices on top of the potatoes. Place the fish
fillets on top. Season with salt and pepper and sprinkle with the chopped parsley.
Finally, cover with the lemon slices.
dish in layers. Place the olives and tomato slices on top of the potatoes. Place the fish
fillets on top. Season with salt and pepper and sprinkle with the chopped parsley.
Finally, cover with the lemon slices.
Drizzle generously with olive oil and cook as indicated.
Serves 4
Per serving approx. 517 kcal, 24 g fat, 39 g carbohydrates, 34 g protein
Per serving approx. 517 kcal, 24 g fat, 39 g carbohydrates, 34 g protein