Osso Bucco

Serves: 4

Ingredients:

4 swordfish steaks (approx. 5 ounces/150 g each)
1/4 cup wholemeal flour
1 tablespoon oil
1 ounce (30 g) butter
1 onion, chopped
2 cloves garlic, crushed
1 large carrot, chopped
1 stick celery, chopped
2 ripe tomatoes, chopped
1 bunch basil, chopped
1/2 cup white wine

Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Add fish, cook uncovered for 4 minutes on MEDIUM.
5. Add tomato, basil and wine. Cover and cook a further 8-10 minutes on MEDIUM.

Convection Microwave Method:

1. Coat fish steaks in seasoned wholemeal flour.
2. Heat oil and butter for 1 minute on HIGH.
3. Add onion, garlic, carrot and celery, cook for 1-2 minutes on HIGH.
4. Preheat oven to 350 degrees F (180 degrees C).
5. Add fish, top with tomatoes, basil and wine. Cook uncovered 18-20 minutes on HIGH MIX/ROAST.