This dish contains the following allergens: Milk/Dairy, Fish, mustard
Cooking mode
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Utensils
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
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
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 2 of 7
Cut the piece of cod into 4 equal pieces. In a bowl, mix the breadcrumbs, Parmesan, chives and mustard
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 3 of 7
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
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 4 of 7
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
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 5 of 7
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
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 6 of 7
After 10 minutes, mix the vegetables
For the cod
500g
thick (about 3cm) cod fillet
60g
breadcrumbs
20g
grated parmesan
3 tbsp
chopped fresh chives
1 tsp
mustard
50g
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
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
Step 7 of 7
At the end of cooking, gently remove the cod skin and serve them immediately with the vegetables and additional lemon wedges
