Food

Light For Lent

TEEN Chef

Gavin Plowright

Tuesday, March 20, 2012    

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COOKING has been a passion for Stephen Hamilton from the tender age of seven. For Hamilton that passion drove him to pursuing a degree in Hospitality and Tourism Management at University of Technology, which he says offers a marketable qualification that allows him to express his skill.

Hamilton enjoys experimenting with different produce and creating appealing and delicious dishes and he made one of those tasty dishes that will definitely appealing to the senses.

Ingredients

8 oz bassa fish fillet

3 potatoes

4 strawberries

1 pineapple

3 limes or lemons

Salt to taste

black pepper to taste

1 oz all-purpose seasoning

1 oz fish seasoning

2 fl oz vegetable oil

1 oz thyme (chopped)

1 oz parsley (chopped)

1 oz unsalted butter

6 oz broccoli

6 oz carrot

1 oz red bell pepper (julienne)

1 aluminum foil (small reel)

Method

1 Preheat oven to 350° F(180° C)

2 Season fish in a bowl with salt, pepper, thyme, parsley, all purpose, fish season and one teaspoon oil then set aside.

3 Line baking tray with aluminum foil and grease it with oil, then place seasoned fish on the baking tray cover with another piece of foil. Bake for 20 to 25 minutes.

4 Bring salted water to a boil and add potatoes, boil until potatoes are tender, removed and set aside to cool.

5 Season potatoes with salt, pepper, parsley and oil, place them on a baking try and bake for 10 to 15 minutes.

6 Blanche and refresh carrots, broccoli. In a sauté pan add butter and oil, sauté carrots, broccoli and bell pepper for three mins. Season with salt and pepper.

7 In a bowl add strawberries, pineapples, lime juice, salt, pepper and parsley. Chill in the refrigerator.

—Photos: Rural Elite Promotions

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