Dinner

Creamy Spinach & Tarragon Fish Casserole With Garlic Veggies

Step 1 of 5

Move the slider to AIR FRY/HOB position. Select SEAR/SAUTÉ and set to 4. Select START/STOP, preheat for 2 minutes then add butter. Once melted add the garlic and sauté for 1 minute. Select START/STOP to end cooking.

For the fish casserole

25g butter
1 large garlic clove, peeled, minced
280g boneless skinless cod loins, cut into 5cm cubes
240g boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
125g Greek yoghurt
125ml double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
120g fresh spinach
20g fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
145g asparagus spears, trimmed and halved
145g tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

For the fish casserole

0oz butter
1 large garlic clove, peeled, minced
9oz boneless skinless cod loins, cut into 5cm cubes
8oz boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
4oz Greek yoghurt
4fl. oz double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
4oz fresh spinach
0oz fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
5oz asparagus spears, trimmed and halved
5oz tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

Step 2 of 5

Add the salmon and cod, stirring with a silicone spatula to gently seal the fish. Add remaining fish casserole ingredients, except for the fresh spinach and tarragon, and stir to combine.

For the fish casserole

25g butter
1 large garlic clove, peeled, minced
280g boneless skinless cod loins, cut into 5cm cubes
240g boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
125g Greek yoghurt
125ml double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
120g fresh spinach
20g fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
145g asparagus spears, trimmed and halved
145g tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

For the fish casserole

0oz butter
1 large garlic clove, peeled, minced
9oz boneless skinless cod loins, cut into 5cm cubes
8oz boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
4oz Greek yoghurt
4fl. oz double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
4oz fresh spinach
0oz fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
5oz asparagus spears, trimmed and halved
5oz tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

Step 3 of 5

Mix oil and seasoning together, toss the veg. Make a foil ‘boat’ by rolling up the outer edges of a large piece of aluminum foil. Transfer the vegetables to the foil boat and place onto the reversible rack in the lower position.

For the fish casserole

25g butter
1 large garlic clove, peeled, minced
280g boneless skinless cod loins, cut into 5cm cubes
240g boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
125g Greek yoghurt
125ml double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
120g fresh spinach
20g fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
145g asparagus spears, trimmed and halved
145g tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

For the fish casserole

0oz butter
1 large garlic clove, peeled, minced
9oz boneless skinless cod loins, cut into 5cm cubes
8oz boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
4oz Greek yoghurt
4fl. oz double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
4oz fresh spinach
0oz fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
5oz asparagus spears, trimmed and halved
5oz tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

Step 4 of 5

Close the lid and move the slider to COMBI-STEAM position. Select STEAM AIR FRY, set temperature to 225°C and time to 8 minutes. Press START/STOP to begin (this will STEAM for approximately 9 minutes before switching to STEAM AIR FRY).

For the fish casserole

25g butter
1 large garlic clove, peeled, minced
280g boneless skinless cod loins, cut into 5cm cubes
240g boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
125g Greek yoghurt
125ml double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
120g fresh spinach
20g fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
145g asparagus spears, trimmed and halved
145g tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

For the fish casserole

0oz butter
1 large garlic clove, peeled, minced
9oz boneless skinless cod loins, cut into 5cm cubes
8oz boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
4oz Greek yoghurt
4fl. oz double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
4oz fresh spinach
0oz fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
5oz asparagus spears, trimmed and halved
5oz tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

Step 5 of 5

When cooking is complete, open lid and carefully remove the rack and stir casserole. Serve immediately.

For the fish casserole

25g butter
1 large garlic clove, peeled, minced
280g boneless skinless cod loins, cut into 5cm cubes
240g boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
125g Greek yoghurt
125ml double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
120g fresh spinach
20g fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
145g asparagus spears, trimmed and halved
145g tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

For the fish casserole

0oz butter
1 large garlic clove, peeled, minced
9oz boneless skinless cod loins, cut into 5cm cubes
8oz boneless skinless salmon fillets, cut into 5cm cubes
½ tsp sea salt
4oz Greek yoghurt
4fl. oz double cream
5 tbsp cold water
1 tbsp white wine vinegar
1 tsp wholegrain mustard
4oz fresh spinach
0oz fresh tarragon, chopped

For the vegetables

1 tbsp olive oil
1 garlic clove, peeled, minced
1 lemon, juiced and zested
¼ tsp sea salt
¼ tsp freshly ground black pepper
5oz asparagus spears, trimmed and halved
5oz tenderstem broccoli, trimmed and halved
3 portobello mushrooms, quartered

Compatible with

Ninja Foodi MAX 15-in-1 SmartLid Multi-Cooker with Smart Cook System 7.5L

Allergies

Tip: Allergy Advice

Cooking mode

For the fish casserole

For the vegetables

For the fish casserole

For the vegetables

Utensils

Step 1

Step 2

Step 3

Step 4

Step 5

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