2 tbsp milk
2 tbsp butter
Freshly milled black pepper
1 green pepper
400g (14 oz) can crushed tomatoes
200g (7 uk fl oz) carton low-fat crème fraîche
Large handful of spinach leaves
½ tbsp fennel seeds
4 thin skinless fish fillets, about 115g/4 oz each
1 tbsp olive oil
Here’s a tasty halogen oven recipe from Norma Miller.
Her book, containing more than 150 delicious Halogen recipes, entitled “The Halogen Oven Secret”, is available through the Amazon link to the right in our sidebar.
Sweet potatoes are often overlooked as a topping in place of traditional mash. They cook more quickly than potatoes, are a fabulous orange colour and give a little spice and sweetness to the dish. You will need a large shallow ovenproof dish which fits in your oven.
1.Remove the lid from the halogen oven, place the low rack inside the oven and replace the lid. Preheat the halogen oven to 200°C (392°F).
2. Peel the sweet potatoes, cut into pieces and cook in boiling water until soft and drain. Whilst still hot, add the milk, butter and black pepper, then mash with a potato masher or crush with a fork.
3. Cut the pepper in half, remove and discard the seeds and stalk, and very finely chop.
4. Put the chopped pepper into the dish and pour over the tomatoes and crème fraîche. Stir in the spinach leaves, fennel seeds and a little black pepper.
5. Put into the hot oven and cook for 20-25 minutes until the sauce begins to thicken slightly and the peppers soften.
6. Remove the dish from the oven (turn the timer to keep the oven on) and lay the fillets on top of the sauce. Drizzle over the oil and cook for 12-15 minutes until the fish is just cooked. As before, remove from the oven and spread a thin layer of mashed sweet potato on top of the fish. Turn up the heat to 250°C (482°F) and cook for 10 minutes until the mash is piping hot, slightly browned and cooked through.
Source: “The Halogen Oven Secret”, Norma Miller