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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
asparagus, trimmed, cut into 4cm pieces
2oz
baby sweetcorn, cut in half lengthways
2oz
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
Step 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.
Step 2
Attach CRISPi PowerPod to container, press MODE until AIR FRY illuminates, set time to 15 minutes and press START to begin cooking
Step 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.
Step 4
When cooking is complete, serve prosciutto wrapped cod with vegetables.
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.
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
asparagus, trimmed, cut into 4cm pieces
2oz
baby sweetcorn, cut in half lengthways
2oz
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
Step 2 of 4
Attach CRISPi PowerPod to container, press MODE until AIR FRY illuminates, set time to 15 minutes and press START to begin cooking
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
asparagus, trimmed, cut into 4cm pieces
2oz
baby sweetcorn, cut in half lengthways
2oz
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
Step 3 of 4
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.
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
asparagus, trimmed, cut into 4cm pieces
2oz
baby sweetcorn, cut in half lengthways
2oz
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
Step 4 of 4
When cooking is complete, serve prosciutto wrapped cod with vegetables.
