Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach

Convection Oven Recipe : Baked Fish with Hot and Spicy Spinach

Ingredients (Serves 2–3)

For the Fish:

• 2 fillets of white fish (cod, tilapia, or sea bass, about 6–8 oz each)

• 2 tbsp olive oil

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (adjust to taste)

• 1/2 tsp garlic powder

• Salt and freshly ground black pepper, to taste

• Juice of 1/2 lemon

For the Hot & Spicy Spinach:

• 4 cups fresh spinach leaves, washed and trimmed

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 small red chili, thinly sliced (or 1/2 tsp red chili flakes)

• 1/4 tsp crushed black pepper

• 1/4 tsp smoked paprika (optional)

• Salt to taste

• Juice of 1/2 lemon

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Instructions

1. Preheat the Convection Oven:

   • Set oven to 200°C (390°F) convection. Convection ovens cook faster, so keep an eye on the fish.

2. Prepare the Fish:

   • Pat the fish fillets dry with paper towels.

   • In a small bowl, mix olive oil, paprika, cayenne, garlic powder, salt, and pepper.

   • Rub the mixture evenly over both sides of the fish fillets.

   • Place the fillets on a baking tray lined with parchment paper.

   • Drizzle with lemon juice.

3. Bake the Fish:

   • Bake in the preheated convection oven for 12–15 minutes, depending on thickness, until the fish flakes easily with a fork.

   • Optional: For a slightly crispier top, switch to broil for the last 2 minutes.

4. Prepare the Hot & Spicy Spinach:

   • While the fish is baking, heat olive oil in a large skillet over medium heat.

   • Add minced garlic and sliced chili; sauté for 30–60 seconds until fragrant.

   • Add the spinach in batches, tossing until wilted.

   • Season with salt, black pepper, smoked paprika, and a squeeze of lemon juice.

5. Serve:

   • Plate the baked fish on a serving dish.

   • Spoon the hot and spicy spinach alongside or partially over the fish.

   • Garnish with extra chili slices or lemon wedges if desired.

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Tips for Convection Oven Success:

• Reduce temperature by about 20°C (35–40°F) compared to traditional baking.

• Keep an eye on the fish as convection ovens cook faster and more evenly.

• Avoid overcrowding the baking tray so heat circulates around each fillet.

OTHER RECIPES

CONVECTION OVEN RECIPE INGREDIENTS:

• 30 lb FISH FILLETS FLAT FZ
• 3 c BUTTER PRINT SURE
• 3 tb GARLIC DEHY GRA
• 3/4 lb LEMON FRESH
• 1 tb SALT TABLE 5LB
• PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

CONVECTION OVEN RECIPE INSTRUCTIONS:
1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTIONS, IF NECESSARY. ARRANGE SINGLE LAYERS OF FISH ON LIGHTLY GREASED PANS.

2. COMBINE BUTTER OR MARGARINE, SALT, PAPRIKA, LEMON JUICE AND GARLIC. DRIZZLE 3/4 CUP MIXTURE OVER FISH IN EACH PAN.

3. BAKE 25 MINUTES OR UNTIL LIGHTLY BROWNED.

4. GARNISH WITH PARSLEY BEFORE SERVING.

NOTE: 1. IN STEP 1, IF FLOUNDER FILLETS ARE USED, PLACE FILLETS ON 5 PANS. IN STEP 3, BAKE 15 MINUTES; IN CONVECTION OVEN, BAKE 7 MINUTES AT 325F. ON HIGH FAN, OPEN VENT.

NOTE: 2. IN STEP 2, 2 LB 4 OZ LEMONS A.P. (9 LEMONS) WILL YIELD 1 1/2 CUPS JUICE.

NOTE: 3. IN STEP 3, IF CONVECTION OVEN IS USED, BAKE AT 325 F. 15 TO 20 MINUTES ON HIGH FAN, CLOSED VENT.

NOTE: 4. IN STEP 3, FISH IS DONE WHEN IT FLAKES EASILY WITH A FORK.

NOTE: 5. IN STEP 3, BAKING TIME WILL VARY WITH TYPE AND THICKNESS OF FISH.

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