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Everyone likes: steamed cod with wok potatoes

Cod is a delicate fish and very easy to prepare. Fillets cooked in the oven are ready in a matter of minutes and are even better steamed. This is why the KitchenAid Twelix Artisan Oven is perfect for making this recipe - even for several people – and avoids the risk of making mistakes.

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Details

6

Ingredients

2

Steps

Time

18'

Prep

0'

Cooking

18'

Total

Ingredients

  • 4carefully selected cod fillets
  • 4sea bass fillets
  • 1lemon
  • 600 gnew potatoes
  • to tasteextra virgin olive oil
  • to tastesea salt and black pepper, freshly ground
Make it now
  • Step 1

    Before cooking the fish, prepare the potatoes. Place them in a big pot, rinse them, cover with cold water and bring to the boil. Boil for 7-8 minutes, drain and chop into halves or thick slices. Stir-fry in the hot wok with 2 spoons of olive oil, a little salt and freshly ground pepper until tender and brown.

  • Step 2

    Place the Twelix Artisan Oven on "steam" mode. Cover almost the entire steam accessory grid with the cod fillets and place the four slices of sea bass on top. Squeeze the lemon juice on top, drizzle the fish with a drop of olive oil and sprinkle some salt. Place the steam accessory in the oven, cover with the glass lid and cook for 2 to 3 minutes (depending on the thickness of the fish fillets) with 500ml of water, then remove from the oven. Serve with piping hot potato chips.

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Everyone likes: steamed cod with wok potatoes

Step 1

Before cooking the fish, prepare the potatoes. Place them in a big pot, rinse them, cover with cold water and bring to the boil. Boil for 7-8 minutes, drain and chop into halves or thick slices. Stir-fry in the hot wok with 2 spoons of olive oil, a little salt and freshly ground pepper until tender and brown.

Step 2

Place the Twelix Artisan Oven on "steam" mode. Cover almost the entire steam accessory grid with the cod fillets and place the four slices of sea bass on top. Squeeze the lemon juice on top, drizzle the fish with a drop of olive oil and sprinkle some salt. Place the steam accessory in the oven, cover with the glass lid and cook for 2 to 3 minutes (depending on the thickness of the fish fillets) with 500ml of water, then remove from the oven. Serve with piping hot potato chips.

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