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Baked Alaskan Wild Cod with Broccoli, Peppers and Olives

I am seasoning the wild cod with mixed Italian seasoning, grated lemon zest, and a drizzle of olive oil. It will take approximately 18 minutes to roast the vegetables at 375 degrees, but I am setting the timer for 12 minutes at which time I will remove the tray and add the fish.

Then everything goes back into the oven for another 6 minutes for the fish and vegetables to finish cooking through. Before serving, add some finishing sea salt and freshly ground pepper, so easy to prep, fast to cook, flavorful, and nutritious.

May 16 - 2021-58.jpg


For the vegetables

2 cups broccoli florets, cut into ¾” thick slices

¼ red onion, cut into ¼” thick slices

1 red or yellow pepper, seeds removed cut into ¼” thick slices

¼ cup pitted Kalamata olives

1 tbsp olive oil

For the Fish

1 lb wild cod

¼ tsp mixed Italian seasoning

Pinch dried red chili flakes

1 lemon, zest only


Larissa Taboryski


Heat the Steam oven in the Steam-Baking mode at 375 ℉  (190 ℃) or heat the Convection oven in the Convection Bake or Convection Roast mode.

Combine the vegetables with a sprinkle of salt and some freshly ground pepper and spread them onto a rimmed baking pan. Place the pan in the oven and set the timer for 12 minutes.

Meanwhile, season the fish and drizzle it with a little olive oil. When the timer elapses, remove the pan with the vegetables from the oven and push them to one side to make some room for the fish. Place the fish on the pan and return the pan to the oven. Set the timer for 5 - 6 minutes and cook the fish until it separates in flakes.

Serves 2

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Slow Roasted Pork Shoulder

Pork shoulder can be roasted at low temperatures and served with rice and beans or over polenta with a side of sautéed bitter greens, any which way it will be delicious. Pork shoulder can also be braised, slowly cooked in a sauce, usually a BBQ sauce then shredded for pulled pork, another really popular preparation.

As with all meats, let the pork sit out of the refrigerator for at least an hour before cooking and for best results, place it on a rack in a shallow pan to allow the Convection heat to circulate around the meat. The pork can be roasted in either a Combi Steam oven or a Convection Oven.

Keep the temperature low and allow 3 - 4 hours, it will be well worth the


Larissa Taboryski


1 pork shoulder 3 - 5lbs

1 small yellow onion, peeled and quartered

4 cloves garlic, peeled

1 tbsp ground cumin

1 tsp mild chili powder

1 tbsp dried mixed Italian seasoning

1 tbsp Kosher salt

Freshly ground pepper

¼ cup olive oil

1 tbsp apple cider vinegar


Convection Steam Oven, heat the oven in the Convection Steam Mode, 300F, 150C.

Convection Oven, heat the oven in the Convection Bake or Roast Mode, 325F, 164C.

Puree the onion, garlic and seasonings in a food processor or with an immersion blender. Stir in ¼ cup of olive oil and the vinegar to make a thick paste.

Place the meat fat side up on a rack in a shallow pan. Score the meat in a cross-hatch pattern and rub the puree all over the meat. Pour enough water into the bottom of the pan to cover the surface and slide the tray into the oven.

Check the meat after 2 hours and add a little more water to the bottom of the pan if needed.

Check the meat again after 3 ½ hours to see how tender it is. The final result should be meltingly tender. Remember you can’t go wrong if you keep the temperature low.

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