Ingredients
Main
- 0.5 piece red onion (medium, cut into thin wedges)
- 1 piece yellow or orange bell pepper (seeds removed, cut into 2cm chunks)
- 175 g courgette (halved lengthways, cut into 2cm chunks)
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika (hot or sweet)
- 1 clove Garlic (large, crushed)
-
150 g
white fish fillet
(thick, skinless, cut into 2.5cm chunks)
Alternative: firm tofu
-
4 slice
chorizo
(thin slices)
Alternative: vegan chorizo
- 0.25 tsp Sea salt (to taste)
- 0.25 tsp Black pepper (freshly ground, to taste)
Sauce
- 200 g passata
- 100 g canned butter beans (drained)
- 0.25 tsp dried oregano
To serve
- 1 tbsp Parsley (chopped, optional)
- 1 piece crusty bread (warm, optional)
Instructions
-
Put the onion, pepper and courgette into a large bowl with 1 tbsp olive oil, 1/2 tsp smoked paprika, a pinch of sea salt and plenty of black pepper. Toss well to coat.
-
If necessary, preheat the air fryer to 200°C.
-
Place the vegetables in the base of the air-fryer drawer without the crisper plate (or use a suitable ovenproof dish). Cook at 200°C for 10 minutes, turning or shaking after 5 minutes, until softened and lightly browned.
-
Meanwhile, heat the remaining 1 tbsp olive oil with the remaining 1/2 tsp smoked paprika and the crushed garlic in a small saucepan over low heat for 20 seconds, stirring.
-
Add the passata, butter beans and oregano. Bring to a simmer and cook for 2 minutes, stirring. Season with a little salt and pepper.
-
Stir the tomato and bean sauce through the roasted vegetables in the drawer.
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Place the fish pieces and sliced chorizo on top without stirring. Air-fry at 200°C for 3 minutes, or until the fish is cooked and the chorizo is crisping.
-
Stand for 3-4 minutes with the drawer slightly ajar. Transfer to a warm shallow bowl, scatter with parsley if using, and serve with warm crusty bread.
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