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Roasted Sole with Artichokes and
Capers
Makes 4 servings
3½
tablespoons (50 ml) fresh lemon juice, divided
2
medium artichokes, trimmed, choke removed,
and cut into wedges
3
tablespoons (45 ml) extra virgin olive oil, divided
¾
teaspoon (3.75 ml) sea or kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
1
pound (500 g) fillet of sole, or other similar white fish
2
tablespoons (30 ml) drained capers
Preheat Cuisinart
Convection Toaster Oven Broiler to 425°F (220°C) on
®
bake setting with rack in position B . Line baking tray with aluminum foil .
Add cold water and 2 tablespoons (30 ml) of the lemon juice to a small
mixing bowl . Add the artichokes and agitate in water . Drain and pat dry .
Toss with 2 tablespoons (30 ml) of oil and ¼ teaspoon (1 ml) each of the
salt and pepper . Place on the prepared baking tray and roast for about
20 minutes, or until lightly browned .
While artichokes are roasting, rinse and pat dry the fish . Rub with the
remaining olive oil, salt, pepper and lemon juice . Once artichokes have
been roasted, place the seasoned fish on top of the artichokes; top with
the capers . Roast fish until it is just cooked through, about 15 minutes,
depending on the thickness of the fish .
Remove and serve immediately .
Nutritional information per serving:
Calories 290 (53% from fat) • carb. 10g • pro. 25g • fat 17g • sat. fat 3g •
chol. 5mg • sod. 660mg • calc. 74mg • fiber 5g
Rosemary Focaccia
Makes 18 servings
2¼
teaspoons (34 ml) active dry yeast
⁄
teaspoon (0.5 ml) granulated sugar
1
8
⁄
cup (75 ml) warm (105°F to 110°F [40°C to 43°C]) water
1
3
4
cups (1 L) unbleached, all-purpose flour, plus more for dusting
3
teaspoons (15 ml) kosher salt, divided
1
cup (250 ml) cold water
¼
cup (60 ml) extra-virgin olive oil, divided
nonstick cooking spray
2
tablespoons (30 ml) fresh rosemary
Dissolve the yeast and sugar in the warm water . Let stand 3 to 5 minutes,
or until mixture is foamy .
Put the flour and 1 teaspoon (5 ml) of salt in the work bowl of a Cuisinart
Food Processor fitted with the dough blade; process 10 seconds to combine .
Add cold water and 2 tablespoons (30 ml) of oil to the yeast mixture .
With the machine running, slowly pour the liquid yeast mixture through
the feed tube . Note: You may not need all of the liquid yeast mixture .
Process until a dough ball forms . Continue to let the machine run another
minute to knead .
Place the dough in a lightly floured sealable plastic bag . Let rise in a
warm place until doubled in size, about 45 minutes to 1 hour .
Lightly coat the baking pan with nonstick cooking spray .
Turn the dough out onto a floured surface . Roll out into a rectangle and
then fit into the prepared pan, stretching the ends of the dough to meet
the edges of the baking tray . Using your fingers, make indentations in the
dough over the entire surface . Brush the dough with the remaining olive
oil, and sprinkle the salt and rosemary to cover . Cover with plastic wrap
and let rise until puffy, about 20 minutes .
Preheat the Cuisinart
Convection Toaster Oven Broiler to 400°F (200°C)
®
on Convection Bake . Remove the plastic wrap from the pan and then
carefully slide the pan into the lower position . Bake until golden and crisp,
about 20 to 25 minutes . Let cool slightly on wire rack .
18
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