Steam Roasted Halibut with Fennel, Tomatoes, Olives and Fingerling Potatoes
When you have an amazing appliance like a Steam Oven to cook with you have to be open to trying new ways of doing things otherwise you will continue to cook the way you always have and miss out on the benefits an appliance like this can provide. A complete meal might consist of a protein, starch and vegetable but instead of cooking them as three separate components, meal preparation can be simplified and all 3 components can be cooked in the oven at the same time.
This is the cooking plan I used for this meal:
Roasted Fingerling Potatoes – 25 minutes cooking time
Roasted Fennel, Tomatoes & Olives – 25 minutes cooking time
Roasted Halibut – 10 minutes cooking time
Temperature – 350°
Cooking Mode – Convection or Combination Convection Steam
The potatoes and other vegetables went into the oven at the same time on separate cooking trays and cooked for 15 minutes. Then I turned the potatoes and stirred the vegetables and added the fish to the pan with the vegetables for the last 10 minutes of cooking time. Both cooking trays can be washed in the dishwasher.
Be sure to cut the fennel into thin slices and the potatoes into small wedges so they will cook quickly.
Meal Preparation Plan
Slice the fennel and combine with a little thinly sliced onion and 3 or 4 cloves of smashed garlic, 2 – plum tomatoes cut into quarters toss gently with some olive oil, herbs de provence and salt and spread into the solid baking pan.
Wash and dry the potatoes and cut them in half lengthwise, toss with some olive oil and salt and spread onto a rimmed baking sheet.
Season the fish with a little salt, lemon zest and dried thyme and drizzle with a little olive oil. Add to the pan with the fennel after it has cooked for at least 15 minutes.