Ingredients
2 cloves of garlic
4 sprigs of rosemary
olive oil
20g blanched almonds
40g sun-dried tomatoes in oil
20g Parmesan cheese
2 x 150g frozen white fish fillets, from sustainable sources
4 slices of higher-welfare prosciutto or Parma ham
½ a lemon
1 x 400g tin of white beans
red wine vinegar
½ tablespoon balsamic vinegar
125g baby spinach
Method
- Peel and finely slice the garlic, and pick and finely chop 2 sprigs of rosemary, then remove the rack from the smaller air-fryer drawer and scatter in. Drizzle in 2 tablespoons of olive oil, then cook for 5 minutes at 200ºC, or until the garlic is lightly golden.
- Bash the almonds and sun-dried tomatoes in a pestle and mortar with 1 tablespoon of oil from the tomato jar and a few gratings of Parmesan until you have a thick paste.
- Spoon the paste over the frozen fish, and top each with 2 slices of prosciutto or Parma ham, tucking a rosemary sprig into each. Drizzle with 1 tablespoon of oil from the tomato jar.
- Load the fish into the larger air-fryer drawer, then cut the lemon half into wedges and place alongside.
- When the time’s up on the small drawer, stir in the beans, along with half the juice and a splash of red wine vinegar, then season to taste.
- Using the sync setting, cook the beans for 10 minutes, and the fish for 8 minutes at 200°C, or until the fish is cooked and the beans are piping hot.
- Pour the beans onto plates and finely grate over the remaining Parmesan, then place the fish on top and drizzle with a little balsamic vinegar.
- Place the spinach in the larger drawer and cook for 40 seconds to 1 minute, or until just wilted, then serve alongside the fish, with the lemon wedges for squeezing over.
