Meat-free Monday? Go for fab fish!
Has your weekend been packed with delicious roasts or other juicy cuts of meat and now you’re planning a meat-free Monday? Try our kitchen coach Amy’s scrumptious recipe for Baked Sea Bream with potatoes, fennel and olives.
We at Roundhouse Towers feel very privileged to have our own home economist creating wonderful dishes for us to share. Amy always tries out her delicious recipes in a Roundhouse bespoke kitchen, so she knows better than anyone how our bespoke kitchens and their state of the art appliances are perfectly designed for keen cooks.
Amy also explains how, if you’re a Gaggenau, Siemens, Miele or Neff combi microwave owner, you can cut the cooking time by at least fifteen minutes too.
Today’s recipe is great for meat-free Mondays, or let’s face it, tasty on any day of the week!
Baked sea bream with potatoes, fennel and olives
Serves 2, generously
Ingredients
750g waxy potatoes such as Charlotte, thinly sliced
1 x fennel bulb, cut in to thin wedges
250ml chicken or vegetable stock
a good glug of white wine, or Vermouth
another glug of extra virgin olive oil
salt and freshly ground black pepper
1 x handful pitted black olives, sliced
2 x whole sea bream, cleaned
½ lemon, sliced
1 x handful flat-leaf parsley, leaves roughly chopped, stalks reserved
Method
1. Preheat the oven or combination oven on Fan, 200°C.
2. Layer the sliced potatoes and fennel in a small roasting tin or dish, then pour over the stock, wine or Vermouth, and drizzle over a generous glug of good olive oil. Season well, than bake for about 40 minutes.
**If you have a Combination Microwave, you can speed up this cooking time by making use of your appliances’ unique feature of Combination Cooking! Set the Fan oven at the temperature stated, then simply add microwaves – I would suggest 300 Watts if you are a Miele owner, or 360 Watts if you own a Gaggenau, Siemens, or Neff appliance. This should reduce your cooking time down to about 25 minutes, but don’t forget to use the glass shelf in the appliance as a roasting tin on a wire rack with all those microwaves could cause sparks!**
3. In the meantime, prepare the fish by stuffing with lemon slices and parsley stalks, and seasoning with salt and freshly ground black pepper.
4. When the potatoes and fennel have had their first 40 minutes, remove the tin from the oven and scatter over the olives and chopped parsley leaves. Now lay the 2 fish diagonally on top, season again and drizzle with more olive oil.
5. Return to the oven and bake for a further 20-25 minutes, depending on the size of the fish, or until the fish is golden brown and cooked through.
**For combi cooking, it is best to reduce the microwave wattage for this second stage of cooking since the fish is more delicate in texture than raw potatoes. Work on the rule of thumb that adding microwaves to the Fan oven reduces the cooking time by almost half**
Enjoy!
