Cod Fillet in a Crust & Roasted Vegetables
TIP: Substitute tarragon or parsley for the chives.
- Contains Dairy
- Contains Fish
- Contains mustard
Prepared with
Ingredients
For the cod
- 17.5oz thick (about 3cm) cod fillet
- 2.1oz breadcrumbs
- 0.7oz grated parmesan
- 3 tbsp chopped fresh chives
- 1 tsp mustard
- 1.75oz butter
For the roasted vegetables
- 2 courgettes, cut into 0.5cm slices
- 2 carrots, peeled, halved and sliced
- 3 tomatoes cut into 4 wedges
- 2 shallots, peeled and thinly sliced
- 1 lemon, cut into 0.5cm slices
- 5 sprigs thyme
- 1 tsp olive oil
- 1 tsp salt
- To taste salt and pepper
Instructions
Step 1
Put the vegetables in the drawer of Zone 1, add the thyme, 1 tbsp. salt, 1 tsp. olive oil and mix. Insert into the unit
Step 2
Cut the piece of cod into 4 equal pieces. In a bowl, mix the breadcrumbs, Parmesan, chives and mustard
Step 3
Put the butter in the drawer in Zone 2, insert into the unit. Select Zone 2, turn the dial to select ROAST, set the cooking time to 3 minutes. Press the dial to begin cooking
Step 4
Pour the melted butter into the bowl with the breadcrumbs and mix. Distribute the mixture over the 4 pieces of fish, pressing down to make them adhere and place them on the crisper plate in the Zone 2 drawer
Step 5
Select Zone 1, turn the dial to select AIR FRY, set the temperature to 200°C and the cooking time to 20 minutes. Select Zone 2, turn the dial to select ROAST, set the temperature to 180°C and the cooking time to 12 minutes. Select SYNC. Press the dial to begin cooking
Step 6
After 10 minutes, mix the vegetables
Step 7
At the end of cooking, gently remove the cod skin and serve them immediately with the vegetables and additional lemon wedges