Mains, Meat

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.

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

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).

Ingredients

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

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.

Ingredients

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

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.

Ingredients

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

Cooking method:

Ninja Foodi