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38 Rosefish fillet in a creamy capsicum sauce Serves 4 | Preparation time: 70 minutes Ingredients For the creamy capsicum sauce: 2 red capsicums | sliced 200 g tomatoes | diced 3 onions | diced 20 g butter ½ tsp. salt Pepper ½ tsp. thyme, ground 1½ tbsp. cornflour 100 g cream For the rosefish: 600 g rosefish fillets (or other firm white fish), ready to cook 1 tbsp. lemon juice Salt For serving: 1 tbsp. chives | chopped Accessories: Glass bowl, capacity 1.8 l Glass tray Heat-resistant cling film Hand-held blender Glass oven dish Preparation For the creamy capsicum sauce, combine the sliced capsicums, tomatoes and diced onions with the butter, salt, pepper and thyme in a bowl and stir the ingredients together. Place on the glass tray and place in the oven, cover and cook using the settings indicated for cooking stage 1. Purée the vegetables and season well with salt and pepper. Stir the cornflour into the cream and then stir the mixture into the vegetables. Add the finished creamy capsicum sauce to the glass oven dish. Drizzle the rosefish fillets with lemon juice, sprinkle with salt and layer them overlapping in the creamy capsicum sauce. Place on the glass tray and place in the oven, cover and cook using the settings indicated for cooking stages 2 and 3. Sprinkle with chives and serve. Settings Cooking stage 1 Oven functions: Microwave Power level: 850 W Duration: 8 minutes Shelf level: 1 Cooking stage 2 Power level: 850 W Duration: 9 minutes Cooking stage 3 Power level: 450 W Duration: 6 minutes