Air fryer crispy chorizo and fish bake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
A rich, generous fish bake topped with crisp chorizo. Perfect served with crusty bread for mopping up the tomato sauce.
This recipe is part of an air fryer meal plan for one.
Each serving (minus the optional serving suggestion) provides 686 kcal, 51.6g protein, 36.5g carbohydrate (of which 23.1g sugars), 33.5g fat (of which 5.8g saturates), 15.8g fibre and 1.13g salt.
Ingredients
- ½ medium red onion, peeled and cut into thin wedges
- 1 medium yellow or orange pepper, seeds removed and cut into 2cm/¾in chunks
- 1 medium courgette (around 175g/6oz), halved lengthways and cut into 2cm/¾in chunks
- 2 tbsp extra virgin olive oil
- 1 tsp smoked paprika, hot or sweet
- 1 large garlic clove, crushed
- 200g/7oz passata
- 100g/3½oz tinned butter beans, drained (see tip)
- ¼ tsp dried oregano
- 150g/5½oz thick, skinless white fish fillet (such as cod loin, hake, or haddock), cut into 2.5cm/1in chunks
- 4 thin slices chorizo (see tip)
- sea salt and freshly ground black pepper
- fresh parsley and crusty bread, to serve (optional)
Method
Put the onion, pepper and courgette into a large bowl with 1 tablespoon of the olive oil, ½ teaspoon of the paprika, a good pinch of salt and plenty of freshly ground black pepper. Toss together well.
If necessary, preheat the air fryer at 200C for 3 minutes, or until it reaches temperature.
Put the vegetables in the base of the drawer, without the crisper plate. If you have a dish or tin suitable for inserting into your air fryer, you can use that instead (it’s important not to use the crisper plate or any kind of rack, as you’ll be adding a sauce later in the recipe). Check with the manufacturer’s guidelines if you are unsure. Cook the vegetables at 200C for 10 minutes, turning or shaking after 5 minutes, or until all the vegetables are softened and lightly browned.
Meanwhile, heat the remaining tablespoon oil, the remaining ½ teaspoon paprika and garlic in a small saucepan for 15–20 seconds over a low heat, stirring constantly. Do not allow the garlic to burn. 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. Place the fish pieces and sliced chorizo on top, but do not stir. Cook for a further 3 minutes at 200C or until the fish is cooked and the chorizo is crisping up. Stand for 3–4 minutes with the drawer slightly ajar.
Transfer to a warm shallow bowl and scatter fresh parsley over, if you like. Serve with warm crusty bread.
Recipe tips
You can use any colour pepper you like for roasting, but yellow or orange contrasts nicely with the deep red sauce.
Butter beans go particularly well in this dish, but feel free to use any variety of tinned beans. Or leave the beans out completely and serve with rice or potatoes instead. Leftover beans can be stored in a covered dish in the fridge for up to two days, or frozen for one month.
Passata is usually sold in bottles or cartons – you should find it with the tinned tomatoes in the supermarket. It’s ideal for recipes like this, because the smooth texture is perfect for quick sauces.
Make sure you use smoked paprika, as it will add lots of flavour. If you like a bit of spice, pick a hot smoked paprika. If you only have the sweet, mild version, add a small pinch of chilli powder, too.
The chorizo used in this recipe is the ready-sliced kind found with the sliced ham in the supermarket, rather than sausage-shaped. It cooks quickly and crisps up beautifully in an air fryer. If your air fryer has a particularly powerful fan, layer the chorizo slightly or place a piece of fish or chunk of vegetable on one side to weigh it down lightly.
Air fryers vary. This recipe was tested using standard drawer-style 4 litre capacity air fryers. If yours works differently, or has a much larger or smaller capacity, you will need to adjust the timings given.
