2 tbsp sunflower oil
Large handful of spinach leaves
Small bunch of dill
Freshly milled black pepper
Large whole fish, such as sea bass or salmon, gutted, about 900g/200lb
55g/2 oz flaked almonds
Here’s a delicious 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 down the page to the right in our sidebar.
Mushroom, spinach and dill is my choice of stuffing, but try breadcrumbs, fennel and watercress leaves for a change. You will need a large roasting tin 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.Prepare the stuffing: finely chop the mushrooms and put into the roasting tray with 1 tbsp of the oil. Put into the hot oven and cook for 6-8 minutes until the mushrooms are beginning to sizzle. Remove from the oven and spoon the mushrooms into a bowl.
3.Thinly shred the spinach leaves and dill. Grate the rind from the lime, cut in half and squeeze out the juice. Stir them all into the bowl or mushrooms and add a little black pepper.
4.Spoon the stuffing into the body cavity of the fish. Carefully lift the fish into the roasting tin. Make three or four diagonal cuts on the side of the fish, drizzle over the remaining oil and scatter over the almonds.
5.Cover and cook in the hot oven for 40-55 minutes until piping hot and cooked through, but start looking to see if it is cooked from 35 minutes onwards. (The time will depend on the thickness of the fish.) Remove the cover for the last 15 minutes.
Source: “The Halogen Oven Secret”, Norma Miller