School Holidays Cooking Program - Workshop 7

• 
• Servings
  2
• Prep
  120 m
• Cook
  120 m

Recipe By: Otao kitchen

Workshop 7: Baking & Fish

Tuesday  ·  July Module

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Entrée

Eggs en Cocotte with Mushroom and Gruyère (2 pax)

Ingredients

•   4 eggs

•   4 tbsp cream

•   ½ cup mushrooms, sliced

•   ¼ cup grated Gruyère (or cheddar)

•   1 tbsp butter

•   Salt and pepper

•   Chopped chives (optional)

Method

Step 1:  Preheat oven to 180°C. Butter two small ramekins.

Step 2:  Sauté the mushrooms in butter until soft, and season.

Step 3:  Divide the mushrooms between the ramekins.

Step 4:  Crack 2 eggs into each ramekin, top with cream, cheese, salt and pepper.

Step 5:  Place the ramekins in a baking dish with hot water halfway up the sides (bain-marie). Bake for 12–15 minutes until the eggs are just set.

Step 6:  Garnish with chives and serve warm.

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Main

Baked White Fish with Potato Salad and Greens (2 pax)

Ingredients

•   2 white fish fillets (approx. 120g each, e.g. barramundi or basa)

•   1 tbsp olive oil

•   Salt and pepper

•   Lemon wedges

•   2 medium potatoes

•   2 tbsp mayonnaise

•   1 tsp Dijon mustard

•   1 tbsp chopped chives or spring onion

•   Mixed salad greens

•   1 tbsp olive oil (for greens)

•   Squeeze of lemon

Method

Step 1:  Preheat oven to 200°C.

Step 2:  Boil the diced potatoes until tender, drain and cool slightly.

Step 3:  Mix mayonnaise, mustard and chives, then toss with the potatoes to make the potato salad.

Step 4:  Season the fish with salt and pepper, drizzle with oil, and bake on a lined tray for 12–15 minutes until just cooked through.

Step 5:  Toss the salad greens with olive oil and a squeeze of lemon.

Step 6:  Plate the fish with potato salad and greens. Serve with lemon wedges.

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Printed From otaokitchen.com.au 07/07/2026