Seafood

Steam-Baked White Fish With Olives, Capsicum, Garlic & Lemon

Delicate, zesty and effortlessly elegant - this Steam-Baked White Fish is the perfect balance of light and flavourful. Cooked using the Gourmet Pro Multifunctional Combi Oven on the Steam Bake function, each fillet stays juicy and tender while soaking up Mediterranean-inspired flavours of lemon, olives, roasted capsicum and garlic.

Quick to prep and beautifully balanced, it’s the kind of meal that looks restaurant-worthy but takes less than 20 minutes from start to finish. Healthy, simple, and seriously good.

Ingredients

2 skin-on white fish fillets (e.g. snapper, barramundi, or sea bass – about 150–180 g each)
1 red capsicum, roasted or from a jar, sliced into strips
1 lemon, half sliced into thin rounds, half juiced
2–3 whole garlic cloves, peeled
12–14 green olives (such as Castelvetrano or Manzanilla)
2 tbsp olive oil
1/2 tsp dried oregano
1/4 tsp ground paprika (optional, for colour)
Salt and freshly ground black pepper, to taste

Preparation

Set the Gourmet Pro Multifunctional Combi Oven to Steam Bake at 180°C Let it preheat while you prepare the fish.
Place baking paper onto the baking tray and place the fish fillets skin-side down. Season with salt, pepper, oregano, and paprika (if using). Drizzle with half the olive oil and a bit of lemon juice.
Arrange lemon slices over and around the fish. Scatter garlic cloves, olives, and capsicum strips evenly. Drizzle remaining olive oil over the top.
Place the tray in the oven. Steam Bake at 180°C for 10–15 minutes, or until the fish is opaque and flakes easily, and the skin has a light crisp edge. (Thicker fillets may need a minute or two longer.)
Plate the fish with the olives, capsicum, garlic, and lemon. Spoon over the pan juices. Serve with crusty bread, steamed potatoes, or a green salad.

This recipe was prepared with

Cuisinart Gourmet Pro Convention, Steam and Air Fryer Oven

A$549.00