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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Tender artichoke hearts — antipasto, dips, pasta, pizza
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
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Spread onions in an even layer in a 13 x 9-inch baking pan and drizzle oil over top; stir to coat; roast at 400F 30-35 minutes until golden. In the meantime, mix together parsley, orange zest and garlic and set aside. Remove onion pan from oven to a heatproof surface and stir in artichokes and tomatoes. Push vegetables aside, place fish fillets on bottom of pan and spoon vegetables over fish; sprinkle with parsley mixture. Roast 5-15 minutes at 400F (depending on thickness of fillets) until fish is opague in center.