Holiday Entertaining

If you have a kitchen full of new appliances it is reasonable to expect that the cooking and the preparation of holiday meals will be much easier. Unfortunately unless you take the time to understand the features of your appliances, cooking holiday meals can be very confusing because the timing and cooking method outlined in most recipes is for Radiant Heat ovens not Convection ovens.

To achieve success choose recipes for their flavor but when roasting follow the guidelines for roasting in Convection, for example if the recipes says to turn and baste the meat skip that step because it is unnecessary in Convection cooking.

This section provides an overview of the differences of cooking typical holiday meals in Convection and Radiant heat with recipes for cooking them in Convection. In most cases if you follow the recipe and select the Convection Roast mode the results will be perfect providing you:

• Cook the meat on a rack in a shallow pan.
• Reduce the cooking time for large cuts of meat 7 lbs. and over by approximately 30%.
• The meat or poultry is at room temperature and not refrigerator temperature.

The benefits of cooking food in Convection are:

• Superior moisture retention.
• The ability to cook several dishes at one time with no transference of flavor.
• Shorter cooking times for large cuts of meat over 7 lbs.

Thanksgiving Turkey Feast – Choosing the Best Way to Roast a Turkey

Successfully roasting a turkey is actually quite a simple feat but deciding how to cook the turkey can be confusing. Cookware stores and grocery stores sell deep turkey roasting pans, basting tools and brining kits yet in a Convection oven we simply place the seasoned turkey on the oven broil pan or in a shallow pan with a rack and roast it without turning or basting it and in much less time.

Before you plan your Thanksgiving menu it will be helpful if you understand the different cooking methods you can choose from. A turkey can be roasted using either Convection or Radiant heat with fabulous results but there are many advantages to cooking in Convection and once you experience the ease of orchestrating this meal using Convection you will be amazed at how easily this daunting feast can come together. Convection Roast Turkey

Roasting Prime Rib – Convection vs. Radiant Heat

A proven method for cooking perfect Prime Rib in Radiant Heat is to heat the oven to 500° and cook the seasoned Prime Rib for approximately 5 minutes per pound. The oven is then turned off and the meat is left undisturbed in the oven for 2 hours.

To successfully cook Prime Rib in Convection, cook the meat at 400° for 15 minutes then reduce the temperature to 350° for the remainder of the cooking time. Cooking times will vary for boneless and bone in roasts but generally allow 1 ¼ – 1-½ hours, plus resting time for a 7-9 lb. roast. Convection Roast Prime Rib

Roasting Duck – Convection vs. Radiant Heat

Duck is one of those dishes many of us avoid cooking at home because the recipe instructions usually result in a very messy oven. Rather than roasting the duck at high heat to render the fat, we find it works better to roast the duck slowly at low temperatures for about an hour and half, pour off the accumulated fat then finish the duck at a higher temperature to crisp the skin. Convection Roast Duck Recipe

Baking Ham – Convection vs. Radiant Heat

Generally ham only needs to be heated through before serving since the smoking or curing has already done the “cooking”. In a radiant heat oven the typical method is to cover the ham and heat it slowly for a long period of time. Towards the end of the cooking the foil is removed, the ham is glazed then cooked for an additional 20 minutes.

In Convection we place the ham on a rack in shallow pan, the broil pan works well, and cook it in Convection 350° for approximately 45-60 minutes depending on the weight of the ham then glaze it and cook for another 15 minutes. The result is meat that is incredibly flavorful and juicy.

The exception is a spiral cut ham, which because it is already sliced will dry out unless kept covered during the heating process. Convection Baked Ham Recipe

Roasting Fish

Fish roasted in Convection is amazing and couldn’t be simpler to prepare. A whole or half fish or fish fillets can be roasted alternatively small portions can be wrapped in parchment packets with some aromatics for an easy spectacular meal.

A restaurant ½-sheet pan fits easily into a 27ʺ or 30ʺ oven and a ¾ sheet pan (available at restaurant supply stores) fits perfectly in a large capacity 30ʺ oven, both pans provide good capacity for roasting large pieces of fish. Lining the pan with parchment paper ensures easy clean up. Convection Roasted Fish Recipe

Recipes

• Turkey, Vegetables, Stuffing, & Cranberry Sauce
• Prime Rib, Potato Gratin, Green Beans & Mushrooms
• Duck, Potatoes, & Broccolini
• Ham, Carrots, Asparagus, & Cauliflower
• Halibut Provençal & Roasted Fennel

Holiday Recipes

Download or print a copy (PDF)

• Turkey, Vegetables, Stuffing, & Cranberry Sauce
• Prime Rib, Potato Gratin, Green Beans & Mushrooms
• Duck, Potatoes, & Broccolini
• Ham, Carrots, Asparagus, & Cauliflower
• Halibut Provençal & Roasted Fennel

Menu 1: Turkey, Vegetables, Stuffing, & Cranberry Sauce

Roasting with Convection

• In Convection the heated air in the oven is continuously circulated penetrating the food from the outside to the center.
• Meats should be cooked on a rack in a shallow pan for maximum exposure and to prevent juices from being leeched out by the heat of the pan.
• Pan juices will be minimal, but the juices can be easily captured prior to carving and yield up to 4 cups for gravy. Refer to the Thanksgiving Video in the Video Library section of Larissa’s Corner to see how it’s done.
• Turning and basting are not required when roasting in Convection.
• Higher temperatures than standard recipe temperatures are used when roasting turkey in Convection and cooking times are much shorter.
• Once the turkey is resting multiple side dishes can be cooked in the oven at one time ensuring that all the dishes are hot and ready at the same time. In short using Convection makes the cooking easy, the timing is perfect and the results are fabulous.

Roasting with Radiant Heat

In a radiant heat oven the heat rises from the bottom of the oven to the top drying out the food on the way. When meat is placed directly on a pan such as a typical turkey roaster, the heat of the pan leeches the juices out and fills up the pan, so continued basting and turning is required to prevent drying. When cooking in radiant heat low temperatures are advised for even cooking and cooking times are much longer. Because heat distribution is uneven it is often difficult to cook other foods at the same time.

To Brine or Not To Brine

Brining is a technique that infuses flavor and moisture into lean meats to prevent them from drying out during long cooking times. For best results cook brined meats in the Roast or Bake mode to effectively absorb the excess moisture. When cooked in Convection brined meats are certainly flavorful but slightly soggy due to the moisture retention characteristic of Convection cooking.

Meat Probes

A meat probe is a useful tool that can help prevent overcooking meats especially with the faster cooking time experienced when cooking large cuts of meat in Convection. However it is advisable to check the meat in several places with an instant read thermometer to ensure the correct internal temperature has been reached. If your oven is not equipped with a meat probe use the following guide for timing. If you are not using Convection follow the temperature and timing of your recipe.

Timing Guide for Convection Roasting

The timing we have established for roasting turkeys in Convection is based on the following criteria:

• Letting the turkey sit outside of the refrigerator for a minimum of 2 hours.
• Cooking the turkey without stuffing.
• Roasting the turkey on a rack in a shallow pan with the legs swinging free.
• Cooking the turkey in the Convection Roast mode at 400° for 20 minutes then reducing the temperature to 350°/375 for large capacity ovens, for the remainder of the cooking time.
• Cook the turkey to an internal temperature of 160-170° in the thickest part of the thigh and allow it to rest for 20 minutes prior to carving, in this time the internal temperature rises to 180°.

Making the Gravy

When roasting in Convection you will be wondering where all the juice is, but after the 20-minute resting period pick up the turkey with two kitchen towels and drain the juices into a bowl, you will be amazed at how much comes pouring out. The next step will be to skim off the fatty liquid that rises to the top of the bowl and discard it then add the liquid gravy. Be sure to use a rimmed carving board because even more juices will start to flow as you carve the bird.

Whichever method you choose for making the gravy, it’s good to start with a giblet stock for added flavor and extra liquid. The giblet stock can be made the day before when you wash and season the turkey.

• Method 1: Make a roux and add the giblet stock and cooking juices from the turkey.
• Method 2: Make a giblet stock, deglaze the roasting pan, make a roux in the pan and add the giblet stock and cooking juices, this method gives you the advantage of also scraping up all the luscious caramelized bits on the bottom of the pan.

Meal Preparation Tips

Preparing an entire feast in one day is overwhelming so do as much preparation the day before as you can. If you are baking any pies or desserts they are best done earlier in the day or the day before. I have only included recipes for two oven side dishes but remember that many other side dishes that you might typically cook in a saucepan can also be cooked in the oven and when you are orchestrating the cooking of a large feast the less you have to fuss with the easier it will be.

The Day Before Thanksgiving

1. Remove the turkey from the wrapping, remove the giblets from both cavities wash the bird inside and out with cold water and pat dry with paper towels.
2. Season the turkey as per the recipe, place on a shallow pan and cover with plastic wrap and return to the refrigerator. This is an important step and you will be amazed at the difference in flavor.
3. Make the giblet stock that is the base for the gravy, as per the recipe.
4. Prep the vegetables for the vegetable medley and for any other side dishes you plan to serve.
5. Make the cranberry sauce.
6. Prepare the stuffing, cool, cover and refrigerate.

Thanksgiving Day – Timing the Feast

• Cooking time - a 15-20 lb. un-stuffed turkey will take approximately 2 hours to cook in Convection as per our recipe.
• Resting time – allow at least 20 minutes for the turkey to rest before carving.
• Carving time – allow at least 15-20 minutes for carving the turkey.

During the 40 minutes of resting and carving time:

• Cook the roasted vegetable medley, stuffing and any other oven side dishes.
• Make the gravy.

Herb-Rubbed Roast Turkey

• 1 Turkey giblets removed, washed in cold water inside and out and dried with paper towels
• 2 tablespoons Old Bay seasoning
• 1 teaspoon dried or minced fresh thyme
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 medium yellow onion halved
• 4 fresh sage leaves coarsely chopped

1. Carefully separate the skin from the breast using the point of a sharp knife.

2. Combine the Old Bay, thyme, salt and pepper with the oil in a small bowl and wearing latex gloves rub the seasoning into the flesh under the skin of the turkey and smear the remainder over the skin. Place the onion and sage leaves in the large cavity. Seasoning the turkey the day before cooking noticeably improves the flavor.

3. Organize the oven racks to accommodate the turkey and pre-heat the oven to 400° Convection Roast, The turkey is best cooked on rack position 2.

4. Place the turkey on a rack in a shallow pan, leaving the legs to swing free. Because turkeys cook faster in Convection this ensures that the heat can properly penetrate the coldest and thickest part between the thigh and the body.

5. Insert the oven meat probe (if your oven is equipped with one) into the thickest part of the breast near the thigh.

6. Slide the turkey into the oven and insert the meat probe into the receptacle.

7. Program the temperature probe to 170° and set the timer for 20 minutes. After 20 minutes reduce the temperature to:

   • 375° for a large capacity wall or range oven (30ʺ or 36ʺ)
   • 350 for a smaller wall oven (24ʺ or 27ʺ)

Once the turkey has reached an internal temperature of 170° in the thickest part of the breast, the leg moves freely and the juices of the thigh run clear when pierced, remove the turkey and place on the counter to rest. During the resting time the internal temperature will rise to 180°.

Seasonal Roasted Vegetable Medley

A roast vegetable medley, which combines several fabulous fall vegetables makes a colorful flavorful accompaniment to roasted turkey and is much easier to prepare than several individual vegetable dishes.

• 1-2 lb. butternut squash, peeled & cubed
• 2 sweet potatoes, peeled & cubed
• 2 medium parsnips, peeled & chopped
• 1 lb. Brussels sprouts, trimmed, blanched & quartered
• 6 shiitake mushrooms, thinly sliced
• 1 medium yellow onion, peeled & chopped
• 3 cloves garlic coarsely chopped
• 4 leaves fresh sage, sliced into thin strips
• ½ teaspoon dried oregano
• Olive oil, salt & pepper to taste

Combine all the ingredients and toss with enough oil so they are evenly coated. Bake on a large baking sheet for 35-40 minutes until crisp tender.

Apple Bread Stuffing

• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 granny smith apples, cored and diced
• 1 lemon zest, minced
• Handful fresh parsley leaves, washed dried and chopped
• 2 cups croutons
• 2 cups chicken stock

This is a flavorful, light refreshing stuffing.

Heat a large sauté pan over medium heat, add 2 tablespoons butter and 1 tablespoon oil and when hot sauté the onion. Add the garlic and cook for a few minutes taking care not to burn. Add the apples and sauté for 5-6 minutes or until they begin to soften. Stir in the lemon zest, parsley, croutons and chicken stock and taste to check the seasoning. Transfer the mixture to an ovenproof casserole and bake for 40 minutes, Convection 350.

Giblet Gravy with Bourbon

Giblet Stock

• 1 medium onion
• 1 bay leaf
• ½ teaspoon herbs de provence
• 1 packet turkey giblets

Roux

• 4 tablespoons unsalted butter
• 4 level tablespoons all-purpose flour
• 6 cups combined giblet stock/turkey juices
• ½ cup Jack Daniels (or more to taste)

Begin with the Giblet Stock

Rinse the turkey giblets and neck and discard the liver. Place all the ingredients for the giblet stock into a medium saucepan and cover with water, about 4 cups. Bring to a boil and simmer gently for 40 minutes, skim the foam that settles on the top. The liquid will reduce to about 2 cups of concentrated stock. Strain and discard the giblets, onions etc. The giblet stock can be prepared in advance then used as the base for the gravy.

Turkey Juices

When the turkey has rested pick it up with two clean kitchen towels and pour out all the liquid into the pan. Pour all the turkey juices in a large measuring cup or bowl and skim off the clear fat that rises to the top. You are now ready to make gravy.

Roux

Melt the butter in a medium sized heavy bottomed saucepan, add the flour and cook over low heat, taking care not to burn for at least 6 minutes. It is important that the flour is cooked through. Add the giblet stock stirring with a whisk to avoid any lumping. Add the Jack Daniels and turkey juices. Season to taste (i.e. salt & pepper & more JD if needed.) Keep warm until ready to serve!

Orange Cranberry Sauce with Cointreau

• ½ cup sugar
• ½ cup Cointreau
• ½ cup orange juice
• 1 package fresh cranberries, rinsed
• 1 teaspoon finely grated orange zest

In a medium saucepan combine the sugar, Cointreau and orange juice, stirring to dissolve the sugar. Add the cranberries and bring to a gentle boil. Simmer for 10-12 minutes or until the cranberries have popped. Stir in the orange zest and cool to room temperature.

Menu 2: Prime Rib, Potato Gratin, Green Beans & Mushrooms

Meal Preparation Tips - Choosing the right size roast

Once you have decided on the size roast you will cook and the degree of doneness you can estimate the cooking and resting time. This way you can plan the cooking time of the side dishes so that everything will be ready at one time.

The following recipes quantities will yield 8 servings.

Herb Crusted Bone-In Prime Rib

• 4 rib bone-in Prime Rib
• 1 tablespoon kosher salt
• ¼ teaspoon ground black pepper
• ½ cup finely chopped fresh Italian parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 tablespoon olive or grapeseed oil

1. Organize the oven racks and preheat the oven to 425° Convection Roast.
2. Combine the salt, pepper and seasonings with the oil and rub over the fatty part of the roast.
3. Place the meat on a rack in a shallow roasting pan and allow it to sit outside of the refrigerator for at least an hour.
4. Cook at 425° for 15 minutes, reduce the temperature to 350 and cook for another hour.
5. Check the internal temperature of the meat for doneness and remove from the oven.
6. Cover loosely with foil and rest for a minimum of 20 minutes prior to carving.

Potato Celery Root Gratin

• 3 lbs. floury potatoes, russets, reds or whites, cut into 1/8ʺ thick rounds
• 1 medium sized celery root, peeled, halved and thinly sliced
• 2 cloves garlic, pressed
• 2 cups cream
• ½ cup grated Gruyere cheese
• Kosher salt, white pepper and a pinch of nutmeg
• Large ovenproof gratin dish, lightly buttered
• Oven pre-heated to Convection Bake or Roast 350°.

Not a quick dish to prepare or cook but well worth the effort, it can also be cooked a day ahead and reheated.

Potatoes can be peeled or un-peeled and sliced with a mandolin or the cutting blade of a food processor.

Most important pat them dry with paper towels before layering them into the prepared gratin dish.

The celery root adds a nice fresh flavor that goes well with the rich cut of beef.

1. Pour the cream into a heavy medium sized saucepan and season with the salt, pepper and nutmeg and stir in the pressed garlic. Heat very gently over medium-low heat until bubbles just begin to form around the edge of the pan.
2. Layer the sliced potatoes into the prepared gratin dish and pour the warm cream mixture into the pan. Press down with a spatula to evenly distribute the cream.
3. Cover with foil and bake for 40 minutes.
4. Remove the foil carefully to avoid the escaping steam, scatter the Gruyere cheese over the top and continue baking for another 20-25 minutes or until a knife tip is easily inserted into the potatoes. Rest for 10 minutes before serving.

Roasted Green Beans with Shiitake Mushrooms

• 1 lb. French green beans, trimmed
• ¼ lb. shiitake mushrooms, cleaned and thinly sliced
• 1 shallot thinly sliced
• 2 cloves garlic thinly sliced
• 1 tablespoon olive oil
• Dash of Balsamic vinegar

Toss the vegetables with the olive oil and season with some salt and pepper. Spread onto a flat-rimmed baking sheet and roast for 12 minutes. Sprinkle with a little balsamic vinegar and continue cooking for another 4 minutes.

Menu 3: Duck, Potatoes, & Broccolini

Meal Preparation Tips

If you have trouble finding a Muscovy duck check out an online purveyor such as D’Artagnan. Plan approximately 2 hours to roast the duck but the grapes which make an great condiment, potatoes and broccolini will only take 15 - 20 minutes to cook. The side dishes can be placed in the oven towards the end of the cooking time and they will be done when the duck has rested and been carved. Muscovy ducks are leaner and have an excellent meat yield; a 5 lb. hen yields enough to feed 4 people. If there is any duck and potatoes left over then definintely make a duck hash for breakfast, it is truly divine.

Roasted Duck

• 1 4–5 lb. Muscovy (hen) duck, washed and dried with paper towels
• 1 teaspoon herbs de Provence
• Kosher salt, pepper

1. Preheat the oven to Convection Roast 325°.
2. Combine the herbs with the salt and pepper and rub over the duck.
3. Place the duck on a rack in a metal pan at least 1ʺ deep, place in the oven and roast at 325° for 1 ½ hours on rack position 2.
4. Carefully remove the pan from the oven, set the duck to one side and pour the fat in the pan into a large metal bowl.
5. Turn the oven temperature up to 375 and return the duck to the oven.
6. Cook for another 30 minutes before testing to see if the internal temperature has reached 180°. Rest for 10-15 minutes before carving.

Roasted Grapes

• ½ lb. red seedless grapes cut into small clusters
• 2 teaspoons olive oil
• ¼ cup port wine

1. Toss the grapes with the olive oil and spread onto a rimmed baking sheet.
2. Cook for 12 minutes, Convection Roast 375°, then stir in the port wine and cook for another 8 minutes. Season with sea salt before serving.

Roasted Fingerling Potatoes

• 2 lbs. fingerling potatoes, washed, dried and sliced in half lengthwise
• ¼ cup hot duck fat
• Kosher salt and fresh pepper

Toss the potatoes with the duck fat, salt and pepper and spread on rimmed baking sheet. Place in the oven on the bottom rack and cook for 20 minutes Convection Roast 375. Turn once for even browning.

Roasted Broccolini

• 2 bunches broccolini, washed and dried
• ½ small red onion, peeled and cut into thin slices
• 2 tablespoons olive oil

Broccolini are a fairly new very delicious variety of broccoli that roast quickly and make a great side dish. They retain their vivid green color and have none of the cabbage flavor more inherent with the larger broccoli. A little more expensive that broccoli but it’s a special meal!

1. Slice off the bottom tip of the stalk and slice the broccolini in half on the diagonal and toss with the onion and the olive oil.
2. Spread onto a flat-rimmed baking sheet and roast for 12-15 minutes until just tender.
3. Season with sea salt some fresh pepper and a sprinkle of Meyer lemon juice before serving.

Menu 4: Ham, Carrots, Asparagus, & Cauliflower

• Convection Baked Ham
• Roasted Carrots with Fresh Herbs
• Roast Asparagus
• Cauliflower Casserole

Meal Preparation Tips

For an 8-9 lb. ham allow 1¼ hours to cook in Convection. The cauliflower casserole will take about 40 minutes to heat through while the carrots and asparagus will only take about 15 minutes to cook. As always a resting period is important before slicing the meat so plan accordingly. The fruit chutney can be made ahead of time and is terrific on sandwiches with cold ham or turkey.

Convection Baked Ham

• 1 8-9 lb. bone-in cooked ham (butt-end or shank)

1. Pre-heat the oven to Convection Roast 350°.
2. Score the skin of the ham a ¼ʺ deep in a diamond pattern.
3. Place on a rack in a shallow pan (the oven broil pan works well)
4. Cook for 1 hour, brush with the glaze and continue cooking for another 15 minutes.
5. Rest for 15 minutes before slicing.

Orange Mustard Glaze

• 1/3 cup brown sugar
• 1/3 cup Jack Daniels Whiskey
• Zest of 1 orange
• 1 tablespoon hot sweet mustard

Combine the ingredients in a small saucepan and simmer over low heat for 15-20 minutes until thickened. Brush over the ham for the last 15 minutes of cooking time.

Roasted Carrots

• 4 large carrots, peeled and cut into thin diagonal slices
• 2 tablespoons melted butter
• 1 teaspoon grapeseed oil
• ½ cup Italian parsley leaves, finely chopped

Toss the carrots with the remaining ingredients and spread onto a rimmed baking sheet. Cook for 15 minutes Convection Roast 350 or until tender.

Roasted Asparagus

• 2 bunches fresh asparagus, trimmed and peeled
• ½ teaspoon dried thyme
• 1 tablespoon olive oil
• Kosher salt and fresh pepper

Toss the asparagus with the remaining ingredients and spread onto a rimmed baking sheet. Cook for 12-15 minutes depending on the thickness, Convection Roast 350.

Cauliflower Casserole

In this recipe the cauliflower and onions are cooked first using Convection Broil then they are combined with the sauce in a casserole dish and baked.

• 1 large head cauliflower, core removed, florets cut into ¼ “ thick slices
• 1 small red onion cut into thin slices
• 3 cloves garlic minced
• 2 tablespoons olive oil

1. Pre-heat the oven to Convection Broil 450°.
2. Toss the cauliflower slices, onions garlic and oil together and spread on a large rimmed baking sheet without overcrowding them.
3. Broil for 10-12 minutes or until the edges of the vegetables just begin to caramelize. (Alternatively, use the Convection Roast mode 375° and cook for 20 minutes.)
4. Remove from the oven and cool before combining with the sauce.

Sauce

• 1 8 ounce container Mascarpone or whipped cream cheese
• ½ cup heavy cream
• 2 large eggs
• 1 cup grated Gruyere or Parrano cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons chopped Italian parsley leaves

1. In a large bowl mix the Mascarpone or cream cheese together with the heavy cream and eggs, season with salt and pepper and stir in the grated cheese.
2. Combine with the cooked cauliflower mixture and spread into a large oven casserole dish. Mix the Parmesan cheese and parsley together and sprinkle over the top. Bake for 30-35 minutes until set.

Winter Fruit Chutney

• 1 tablespoon olive oil
• ½ cup finely chopped sweet onion
• ½ cup thinly sliced red pepper
• 6 ripe pears, peeled and cut into small chunks
• 1 cup packed brown sugar
• ½ cup golden raisins
• ¼ cup chopped crystallized ginger
• 1 cup apple cider vinegar
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• Salt to taste

Heat the oil over medium heat in a non-reactive saucepan, sauté the onion for a few minutes until softened and stir in the red pepper. Cook for a few minutes then add the remainder of the ingredients. Bring to a boil, reduce the heat and simmer for 20 minutes until thickened. Cool and transfer to a jar with tight fitting lid. The chutney can be used for a week to 10 days.

Menu 5: Halibut Provençal & Roasted Fennel

Meal Preparation Tips

Fish is one of the most challenging foods to cook but with the superior moisture retention of Convection cooking, roasting fish in Convection ensures stellar results. Meaty fish like halibut can be roasted in an entire piece or cut into serving size portions before roasting. Allow approximately 35 minutes for roasting the vegetables and 15 -20 for roasting the fish, depending on the thickness of the cut.

Roast Halibut

• 1 1/3 lbs. fresh halibut, whole fillet or cut into serving size pieces
• ¾ cup dry breadcrumbs
• 3 cloves garlic, finely minced
• ½ cup fresh parsley, finely minced
• 2 tablespoons olive oil

1. Preheat the oven to Convection or Convection Roast 350°.
2. Lightly oil a rimmed baking sheet or line it with a sheet of parchment paper.
3. Place the fish on the prepared tray and season with salt and pepper.
4. Combine the remaining ingredients and press onto the top of the fish, place in the oven and cook for 15-20 minutes until the crust is crispy and the fish is firm.

Roasted Fennel with Carrots

• 2 bulbs fennel, cut into ½ʺ thick slices
• 4 medium carrots, cut into ½ʺ thick diagonal slices
• 1 tablespoon olive oil
• ½ teaspoon herbs de Provence

Toss the vegetables with the oil and seasoning and spread onto a rimmed baking sheet. Place in the oven and cook for 30-35 minutes, Convection or Convection Roast 350°, until tender.