Steam convection cooking

• 1. Coat the frozen cod with a mixture of grated garlic and olive oil.
• 2. Soak the sun-dried tomatoes in water for at least 30 minutes, then cut them into bite-sized pieces.
• 3. Place (1) in a hotel pan in a steam convection oven, add white wine and the sun-dried tomatoes with their soaking liquid, cover and heat.
• Divide into 4 plates and garnish with the sautéed snap peas.

POINTApplication tips

• 1. By sautéing the cod in the soaking water from the sun-dried tomatoes, the delicious flavor of the tomatoes is concentrated in the white cod.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.