*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
Boil water in a pot (not included in ingredients list). Blanch spinach and watercress, squeeze out water then chop finely. In a bowl, place spinach and watercress, and remaining ingredients under “Spinach Mixture” and combine well.
Shuck oysters, discard the top shell. Top each oyster with 2-1/2 teaspoons of spinach mixture and sprinkle Parmesan cheese.
Add water to the Fish Roaster’s water tray, set rack to the standard height and preheat for 5 minutes.
Place oysters on the rack and roast for 6-8 minutes or until cooked through. Cheese will brown and sauce will sizzle. Repeat until all oysters are cooked.
Arrange oysters on coarse salt on a plate and serve with lemon wedges. Enjoy immediately while hot.