105 Cooking a whole fish can be daunting but it’s made Oven setting: CircoTherm® and VarioSteam METHOeDasywith NEFF’sMultiPoint MeatProbe. Preheat oven on CircoTherm® at 200°C and line enamel tray with baking paper. Serves: 4 Cut capsicums in half, remove seeds and place cut side down on tray. Rub with Preparation time: 20 minutes olive oil. Cooking time: 40 minutes Level of difficulty: Easy Cook for 15–20 minutes or until skin has blistered and charred. Carefully place capsicum into a plastic bag, seal and set aside to cool. When cool, remove stem and skin and slice into strips. Put aside. INGREDIENTS Using kitchen scissors, cut off the snapper wings and trim the tail. Line enamel 1 large red capsicum tray with baking paper and top with snapper and brush with extra olive oil. 1 large yellow capsicum Season with salt and pepper to taste. If available, insert MultiPoint MeatProbe 1 tbsp olive oil fully into the thick shoulder of the snapper. 1–1½kg whole snapper, cleaned and scaled Ensure oven is on CircoTherm® at 200°C and add a high level of steam , 1 tbsp olive oil, extra if available. Salt and black pepper, to taste 1 chorizo sausage, cut in half lengthwise Mix together half of the sliced chorizo and half of the roasted capsicum slices in and then sliced diagonally a small bowl. Place mixture evenly on top of the snapper. Place snapper into the 1 clove garlic, sliced oven, connect the probe into oven and set internal core temperature to 63°C. If a probe is not available cook for 20–25 minutes or until flesh is white and flaky. 1 tsp smoked paprika 1 mango, skin removed and thinly sliced While the snapper is cooking preheat a fry pan over FlameSelect® gas cooktop, ½ cup coriander leaves level 8 or induction level 8. Add the remaining chorizo and fry until golden. Add garlic and paprika and cook for a further minute. Place chorizo mixture into a bowl, retaining all of the oil and add the remaining roast capsicum including any juices, mango and coriander. Toss gently. When the snapper is cooked place onto a serving platter. Top with extra chorizo and mango mixture, serve immediately. NOTE When purchasing the snapper ask your fish monger to clean and scale it as this will save you time. Remember to warm the serving platter in a warming drawer or oven. This recipe was tested with a 1kg snapper. To cook for a crowd, double the recipe. If cooking a larger whole fish cook until internal core temperature reaches 63°C or for a longer time and the fish flesh flakes. THE NEFF AUSTRALIA COOKBOOK MAINS