Serves 2, Kcals 548, Fibre 8.5g
2 cloves of garlic
4 sprigs of rosemary
olive oil
20 g blanched almonds
40 g sun-dried tomatoes in oil
20 g Parmesan cheese
2 x 150 g frozen white fish fillets
4 slices prosciutto or Parma ham
½ a lemon
1 x 400 g tin of white beans
red wine vinegar
½ tablespoon balsamic vinegar
125 g baby spinach
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.
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