54
Fish and Shellfish
Oysters Kilpatrick
Serves: 2
Ingredients:
12
oysters in shell, opened
2 teaspoons
lemon juice
2 teaspoons
Worcestershire sauce
salt and pepper
60 g
bacon, finely chopped
Method:
Preheat oven on Grill 2. Place oysters in shell on a heatproof
serving plate. Sprinkle each oyster with lemon juice and sauce.
Season with salt and pepper. Sprinkle bacon over each oyster.
Place on High Rack and cook on Grill 2 for 5 to 10 minutes.
Tip:
Serve with triangles of buttered brown bread.
G
Smoked Fish
Serves: 2 to 4
Ingredients:
2
medium sized smoked
fish fillets (approx. 500 g)
1 tablespoon
butter, melted
3 tablespoons
water
freshly ground black pepper
Method:
Place all ingredients in a 3-litre casserole dish. Cover and cook
on MEDIUM for 5 to 6 minutes or until cooked and fish flakes
when tested with a fork.
To Cook by Auto Menu:
Prepare as above. Cover with a lid or plastic wrap.
Select Fish
, then press Start .
Gingered Whole Fish
Serves: 2
Ingredients:
400 g
whole bream
2 tablespoons
lemon juice
2 tablespoons
soy sauce
1 teaspoon
minced ginger
3
spring onions, sliced
Method:
In a 1 litre jug mix lemon juice, soy sauce ginger and spring
onions. Pour over fish in a 2 litre dish. Cook on MEDIUM for 3
to 5 minutes. Turn and cover. Cook on MEDIUM for 3 to 5
minutes.
Garlic Prawns
Serves: 2
Ingredients:
60 g
butter
1 teaspoon
crushed garlic
1 tablespoon
lemon juice
1 tablespoon
parsley, chopped
500 g
green prawns,
shelled and deveined
Method:
Place butter and garlic in a 20 cm round dish and cook on
HIGH for 1 minute.
Add lemon juice, parsley, and prawns.
Cover and cook on MEDIUM for 3 minutes 30 seconds, stir.
Cook on MEDIUM for 3 minutes 30 seconds. Serve in
individual ramekins.
Whole Stuffed Fish
Serves: 2
Ingredients:
500 g
whole fish, cleaned and scaled
(Bream or Snapper)
2 tablespoons
melted butter
Stuffing:
1 cup
fresh breadcrumbs
4
spring onions, sliced
1 teaspoon
dried basil
2 tablespoons
lemon juice
2 tablespoons
chopped parsley
freshly ground black pepper
Method:
Brush fish cavity with melted butter. Combine remaining butter
with remaining ingredients to make stuffing. Stuff fish cavity
with mixture and secure opening with wooden skewers or
string. Place fish on a rack in a 3-litre casserole dish and cook
on MEDIUM for 7 to 9 minutes. Stand covered for 5 minutes
before serving.
A
Fish and Shellfish
