DOCUMENT

222 Bream/Snapper Serves 4 | Preparation time: 60 minutes Ingredients 800 g baby new potatoes 4 whole bream or snapper (300 g each), ready to cook 1 lemon | juice only Salt Lemon pepper 2 red capsicums | roughly chopped 3 green or yellow zucchinis | cut into slices 4 shallots | cut into wedges 3 cloves of garlic | finely chopped 300 g sheep’s cheese | chopped into cubes 4 sprigs of rosemary 4 sprigs of thyme 5 tbsp. olive oil Accessories: Gourmet oven dish Food probe Preparation Parboil the potatoes in their skins for about 10 minutes. Pre-heat the oven. Drizzle lemon juice over the fish. Season with salt and lemon pepper. Mix together the potatoes, vegetables, sheep’s cheese and sprigs of rosemary and thyme. Season with salt and lemon pepper and place in the Gourmet oven dish. Place the fish onto the vegetables and insert the food probe. Place the Gourmet oven dish in the oven and cook the bream/snapper. Settings Oven functions: Moisture Plus + Conventional Temperature: 170–180 °C Core temperature: 75 °C Booster: Off Pre-heat: On Crisp function: Off Number/Type of bursts of steam: 2 bursts of steam/Time-controlled, first after 5 minutes, second after 15 minutes Duration: approx. 30–45 minutes Shelf level: 2 [1] (1) Useful tip Use baby new potatoes with a diameter of 2.5–4 cm.