This dish contains the following allergens: Milk/Dairy, Fish
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LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Utensils
Step 1
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
Step 2
Wrap each cod fillet in a slice of prosciutto and place onto one side of the Bake Tray. On the other side of the Bake Tray add the courgettes and cherry tomatoes.
Step 3
In a small bowl, mix the olive oil, garlic, lemon and salt. Drizzle mixture over the cod and vegetables ensuring to coat everything evenly. Slide Bake Tray into Level 2.
Step 4
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 220°C, and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 5 minutes before cooking).
Step 5
When 5 minutes remain on the timer, open door and scatter the olives onto the Bake Tray. Slide the tray back into unit and close the door to continue cooking.
Step 6
When cooking is complete, remove the tray and pan from the unit. Allow the cod to rest for a few minutes. Fluff the quinoa with a fork, then serve with the cod and vegetables. Top with a spoonful of pesto, as desired.
Prosciutto-Wrapped Cod With Roasted Mediterranean Veg & Quinoa
Step 1 of 6
Place all Level 1 ingredients in the Combi Pan and stir to combine. Slide the pan into Level 1.
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Step 2 of 6
Wrap each cod fillet in a slice of prosciutto and place onto one side of the Bake Tray. On the other side of the Bake Tray add the courgettes and cherry tomatoes.
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Step 3 of 6
In a small bowl, mix the olive oil, garlic, lemon and salt. Drizzle mixture over the cod and vegetables ensuring to coat everything evenly. Slide Bake Tray into Level 2.
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Step 4 of 6
Close door and flip the SmartSwitch to COMBI COOKER. Select COMBI MEALS, set temperature to 220°C, and set time to 15 minutes. Press START/STOP to begin cooking (the unit will steam for 5 minutes before cooking).
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Step 5 of 6
When 5 minutes remain on the timer, open door and scatter the olives onto the Bake Tray. Slide the tray back into unit and close the door to continue cooking.
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
7oz
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
1oz
pitted black olives
6 tbsp
pesto, for serving
Step 6 of 6
When cooking is complete, remove the tray and pan from the unit. Allow the cod to rest for a few minutes. Fluff the quinoa with a fork, then serve with the cod and vegetables. Top with a spoonful of pesto, as desired.
LEVEL 1 (Combi Pan)
300g
quinoa, rinsed
850ml
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
200g
cherry tomatoes, washed and pierced
3 tbsp
extra virgin olive oil
3
garlic cloves, peeled and finely crushed
Juice of 1⁄2 lemon
1 tsp
fine salt
50g
pitted black olives
6 tbsp
pesto, for serving
LEVEL 1 (Combi Pan)
10oz
quinoa, rinsed
29fl. oz
water
1⁄2 tsp
sea salt
2 tbsp
extra virgin olive oil
LEVEL 2 (Bake Tray)
6
cod fillets (120-140g each)
6 slices
prosciutto
2
medium courgettes, halved and cut into 1cm slices
