Creamy Spinach & Tarragon Fish Casserole With Garlic Veggies
- Contains Dairy
- Contains mustard
- Contains Fish
Prepared with
Ingredients
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
Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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).
Step 5
When cooking is complete, open lid and carefully remove the rack and stir casserole. Serve immediately.