Use one Romertopf for fish and a separate one for meats, to keep the flavors separate. – Ingredients which cook quickly should be cut into larger pieces than slow cooking foods. – Place dry materials, such as rice or lentils, in the bottom of the pot and cover them with liquid. – Cook on the bottom shelf (or next to bottom) of your oven.
Cover the Romertopf and place into a cold oven, then cook at 200°C (400°F, Gas Mark 6) for 50 minutes. Add the seafood and thyme and continue to cook for a further 15 minutes. Soak the Romertopf. Rinse the halibut with cold water, dry and cover with lemon juice. Sprinkle with salt and place in the Romertopf.
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This Romertopf chicken and vegetables is naturally gluten free. Just make sure any spice blends you use are also gluten free, and do not contain wheat if you have an allergy. This chicken dish is paleo and Whole30 approved! For a keto version, skip the potatoes and substitute another low carb vegetable.