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RECIPES
106
Oven-Roasted Vegetables and Cod Fillet
(4) 6 ounce pieces skinless cod fillet, about 1 inch thick
2 medium zucchini, cut into 1
1
⁄
4
-inch pieces
5 plum tomatoes (about
3
⁄
4
pound total), halved
2 medium red onions, cut into
1
⁄
2
-inch wedges
1 large yellow bell pepper, cut into
1
⁄
2
-inch-wide strips
2 large garlic cloves, crushed
4 fresh thyme sprigs
2 teaspoons vegetable oil
1
⁄
4
cup fresh breadcrumbs
1 Tablespoon chopped flat-leaf parsley
2 Tablespoons water
1 Tablespoon soy sauce
1 Tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
Adjust oven rack to position 2. Season cod with salt and pepper. Set aside. In a large shallow baking pan toss zucchini, tomatoes,
onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. In a small mixing bowl, combine
soy sauce, lemon juice, and Worcestershire sauce. Drizzle over vegetables and toss to coat. Place vegetables in oven. In Dacor
Guide, select Cod Fillet. Roast vegetables in middle of oven 20 minutes, or until they begin to brown, tossing occasionally. Arrange
fish over vegetables. Roast an additional 10-15 minutes, or until it just flakes with a fork.
While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over
moderate heat, stirring, until golden, about 5 minutes.
After Roasting: Divide vegetables among 4 plates and top with fish and bread crumbs.
Serves 4.
Cod Fillet
Default Mode and Temperatures: Pure Convection
™
Sear/375˚
Suggested Time: 20 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE-FISH-#1 Cod Fillet
RECIPES
107
White Rice and Pine Nut-Stuffed Trout Fillet with Roasted Fennel
Nonstick vegetable oil spray
2 large red bell peppers, cut into
1
⁄
2
-inch-wide strips
1 large fennel bulb, thinly sliced, tops reserved
1 Tablespoon extra-virgin olive oil
1 cup cooled cooked white rice (about
1
⁄
3
cup uncooked)
2 Tablespoons pine nuts, toasted
1
⁄
4
cup chopped fennel tops, from reserved
4 boneless trout fillets
Adjust oven rack to position 2. In Dacor Guide, select Trout fillet. Allow oven to preheat. Spray large rimmed baking sheet with
nonstick spray. Spread peppers and fennel bulb on prepared sheet. Drizzle with oil. Sprinkle with salt and pepper. Roast until
vegetables begin to brown, stirring occasionally, about 28 minutes. Meanwhile, mix rice, pine nuts and
1
⁄4 cup chopped fennel
fronds in bowl. Season stuffing with salt and pepper. Set aside.
Remove baking sheet from oven; push vegetables to sides of sheet. Place trout in center of sheet; sprinkle trout with salt and pepper.
Roast until trout fillets are opaque, about 15 minutes. Transfer 1 trout half and some stuffing to each of 4 plates. Spoon vegetable
mixture alongside.
Serves 4.
Trout Fillet
Default Mode and Temperature: Surround Convection Roast/400˚
Suggested Time: 15 minutes
Tips: Use rimmed cookie sheet. Use rack position 2. Cook until opaque.
Path to reach this function: DACOR GUIDE- FISH-#2 Trout Fillet