Sunbeam BT7000 manual Parmesan Crumbed Baked Fish, Spinach, Feta and Red Onion Quiche

Other Meals (continued)

Parmesan Crumbed Baked Fish	Serves: 4
1 cup fresh white bread crumbs
1/3 cup grated parmesan cheese

¼cup olive oil

¼cup fresh parsley, finely chopped 1 tablespoon lemon rind, finely grated 1 clove garlic, crushed

4 250g pieces ling or firm white fish

Salt and freshly ground black pepper, to taste

1.Preheat oven to 210°C using the GRILL setting. Place wire rack on the middle shelf in the sunken position.

2.In a bowl combine bread crumbs, parmesan, oil, parsley, lemon and garlic. Season with salt and pepper.

3.Press the breadcrumb mixture onto the flesh side of the fish to form an even topping. Place on rack and grill for 15 minutes or until fish is cooked and topping is golden brown.

TIP: This topping is also great on chicken.

Spinach, Feta and Red Onion Quiche

Serves: 6-8

1 sheet short crust pastry

4 eggs, beaten

¾cup thickened cream

½red onion, finely sliced

250g frozen spinach, defrosted, drained, chopped

150g feta cheese, crumbled

Salt and freshly ground black pepper, to taste

1.Preheat oven to 180°C using the BAKE setting. Place wire rack on the bottom shelf in the raised position.

2.Press pastry into a 25cm fluted quiche loose bottomed tin. Cover and place in refrigerator to rest for 15 minutes.

3.Cover pastry with baking paper and fill with uncooked rice. Bake for 10 minutes. Gently remove baking paper and rice, bake for a further 5 minutes or until pastry is golden brown.

4.In a bowl combine all ingredients. Season with salt and pepper.

5.Pour filling into pastry lined tin. Place into oven and cook for 15-20 minutes or until golden brown and filling is set. This can be served hot or cold.

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