Fish Piccata with Quinoa Salad

1. Pre-heat the steam-combi oven to 100°C with Steam Mode.

2. Deseed and cut the red capsicums, green capsicums and Japanese cucumber into cubes.

3. Steam quinoa with chicken stock using a steam tray, in the oven for about 25 minutes. Then, drain chicken stock from quinoa.

4. Toss quinoa with the capsicums, cucumber and olive oil in a large mixing bowl. Season with salt and pepper.

5. Chop finely, the parsley, onions, garlic and capers.

6. Deskin the fish fillets, and season lightly with salt and pepper. Coat the fillets evenly, with potato flour, patting off any excess.

7. Add canola to a lightly heated medium-sized non-stick pan, and fry the fillet on both sides until slightly golden brown.

8. Add in butter and allow butter to bubble and sizzle. Using a spoon, scoop the melted butter and shower repeatedly until the fillets are cooked (about 8 min cooking time). Once cooked, remove the fillets and set aside.

9. In the same pan, fry chopped garlic, capers and white onions until slightly fragrant.

10. Deglaze with white wine and add lemon juice and whipping cream. Stir well, and cook until sauce is reduced.

11. Add fillets back into the pan and season with salt and pepper. Sprinkle parsley on top of the fillets.

12. Enjoy the fish piccata, over the quinoa salad.

The steam oven with PerfectBake and PerfectRoast: you get perfect results, automatically and gently.

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