PROSCIUTTO BAKED FISH with garlicky beans & wilted spinach

Serves 2 Prep 5 minutes Cook 20 minutes Suitable for gluten-free. Recipe tested in an Easy Fry Dual Air Fryer, 8.3ltr

“Transform frozen fish and humble tinned beans into something really special with the help of an air fryer – this is a brilliantly easy and delicious midweek meal, without the fuss.

“Frozen fish is such a great ingredient to have ready and waiting in the freezer: all the prep is done for you, it stores well and there’s zero waste. Plus, it cooks up from frozen in less than 10 minutes, which is perfect for those extra-busy days.”

INGREDIENTS

• 2 cloves of garlic

• 4 sprigs of rosemary

• Olive oil

• 40g/1½oz sun-dried tomatoes in oil

• 20g/¾oz blanched almonds

• 2 x 150g/5oz frozen white fish fillets, from sustainable sources

• 4 slices of higher-welfare prosciutto

• ½ a lemon

• 1 x 400g tin of white beans

• Red wine vinegar

• 20g/¾oz Parmesan cheese

• 125g/4½oz baby spinach

• ½ tbsp balsamic vinegar

1. 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 tbsp of olive oil, then cook for 5 minutes at 200°C or until the garlic is lightly golden.

2. Bash the sun-dried tomatoes and almonds in a pestle and mortar with 1 tbsp of oil from the tomato jar until you have a thick paste.

3. Brush the frozen fish generously with the paste, and top each fillet with 2 slices of prosciutto, tucking a rosemary sprig into each. Drizzle with 1 tbsp of oil from the tomato jar.

4. Load the fish into the larger air fryer drawer, then quarter the lemon half and add 2 wedges alongside.

5. 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.

6. Cook the fish and the beans using the sync setting for 8 minutes at 200°C, or until the fish is cooked and the beans are piping hot.

7. Pour the beans onto plates and finely grate over the Parmesan. Place the spinach in the smaller drawer and cook for 3 minutes at 200°C, or until wilted.

8. Place the fish on top of the beans, drizzle with a little balsamic vinegar and spoon the wilted spinach alongside. Serve the remaining lemon wedges on the side for squeezing over.

Per 332.4g portion: energy 548kcals; fat 29.8g; saturated fat 5.9g; protein 48.6g; carbs 21.1g; sugar 2.8g; fibre 8.5g; salt 1.8g.