Prosciutto Red Pesto Cod with Baby Vegetables

Servings

2

Prep Time

10 minutes

Cook Time

25 minutes

Cuisine

Western

Ingredients

  • 100g asparagus, trimmed, cut into 4cm pieces
  • 70g baby sweetcorn, cut in half lengthways
  • 80g sugar snap peas
  • 1 Tsp olive oil
  • Sea salt and ground black pepper, as desired
  • 2 Tbsp red pesto
  • 2 cod loins, (120g each), no thicker than 2cm
  • 4 prosciutto slices

Directions

  1. In Small Container (without Crisper Plate), toss vegetables with oil, salt and pepper. Season the cod pieces with salt and pepper and rub with red pesto. Lay 2 prosciutto slices overlapping in a cross shape on a chopping board. Place one cod loin on top and fold in prosciutto to make a parcel. Repeat process with remaining cod and place both cod pieces on top of the vegetables in container.
  2. Attach CRISPi PowerPod to container, press MODE until AIR FRY illuminates, set time to 15 minutes and press START to begin cooking
  3. When 6 minutes is displayed, remove PowerPod. Remove cod, place on a chopping board and toss vegetables. Flip cod then place back on top of vegetables. Return PowerPod to container and press START to resume cooking.
  4. When cooking is complete, serve prosciutto wrapped cod with vegetables.
 
 

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