YOUR RECIPE FOR STEAM COOKING
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Baked Alaskan Wild Cod with Broccoli, Peppers and Olives
Steam-Roasting
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.
Ingredients
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
Preparation
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
Larissa Taboryski
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Steamed Snap Pea and Asparagus Salad with Radish
In this recipe both the snap peas and asparagus cook for the same amount of time so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing.
Larissa Taboryski
Ingredients
2 - cups snap peas, strings removed
1 - bunch asparagus, trimmed and cut into into thirds
4 - medium sized radishes, halved and cut into ½” thick slices
¼ - cup vegetable oil
2 - tbsp rice vinegar or apple cider vinegar
2 - tbsp chopped fresh mint
Preparation
Heat the Combi steam oven in the Steam Mode 212 degrees.
Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.
Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.
Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.
Serves 4 - 6
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