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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD BAKED WHOLE F I SH WI TH SALSA VERDE Whole baked fish 1. Preheat the oven on Moisture Plus at 220°C with 2 manual bursts of steam. Dry the fish by patting inside and out with paper towel. Using a sharp knife, score the fish with several long cuts in the deep parts of the flesh on each side. 2. Place the lemon slices, garlic and herb stems into the cavity of the fish. Generously rub both sides of the fish with olive oil and season well with salt and pepper. Place the fish onto the universal tray. 3. Toss the cherry tomatoes in salt, pepper and olive oil and arrange on the universal tray around the fish. 4. Toss the potatoes in olive oil and season with salt and pepper and place onto a baking tray. 5. Place the fish in the oven on shelf level 4 and the potatoes on shelf level 2, releasing the first burst of steam immediately and the second burst of steam after 8 minutes. Set the minute minder for 15 minutes. 6. Toss the broccolini in olive oil and season with salt and pepper. When the buzzer sounds, add the broccolini to the tray with the potatoes and set the minute minder for a further 5 minutes. Salsa verde 1. Place all ingredients in a food processor. Pulse 2–3 times and scrape the mixture down the sides using a rubber spatula. Repeat the process until a thick sauce forms. To serve 1. Remove the fish from the oven. Rest for 5 minutes in the warming drawer. 2. Arrange the fish on warm serving platters surrounded by the vegetables. Use a spoon and fork to remove the fish from the carcass and serve with the vegetables with lemon wedges and salsa verde. HINTS AND TIPS • Bursts of steam can also be released in the combi steam oven. • Using the stems in the cavity uses the whole herb and reduces waste. Whole baked fish 2 whole fish, we used snapper, 800 g each, scaled and cleaned 1 lemon, thinly sliced 4 garlic cloves, sliced Dill and parsley stalks 4 waxy potatoes, cut into 2 cm dice 1 punnet cherry tomatoes 2 bunches broccolini Olive oil Salt flakes, to taste Ground black pepper Salsa verde 1 cup parsley leaves ¼ cup dill leaves 125 ml (½ cup) grapeseed or olive oil 1 lemon, juiced 1 tbsp capers, rinsed if salted Salt flakes and pepper, to taste To serve Lemon wedges Appliance/Function Warming drawer, Moisture Plus Miele accessories Universal tray Serves 4 Preparation time 15 minutes Cooking time 25 minutes