Jamie Oliver Air Fryer Prosciutto Baked Fish & Garlicky Beans is made with white fish fillets, prosciutto, sun-dried tomatoes, white beans, baby spinach, garlic, and rosemary. This recipe creates a beautifully savory, Mediterranean-inspired dish with tender fish, creamy beans, and wilted greens. It takes about 24 minutes to prepare and serves 2.
Jamie Oliver Air Fryer Prosciutto Baked Fish & Garlicky Beans Ingredients
- 2 cloves of garlic
- 4 sprigs of rosemary
- 20g blanched almonds
- 40g sun-dried tomatoes in oil
- 20g Parmesan cheese
- 2 x 130g white fish fillets, skin off, pin-boned
- 4 slices of prosciutto or Parma ham
- ½ a lemon
- 1 x 400g tin of white beans
- 160g baby spinach
How To Make Jamie Oliver Air Fryer Prosciutto Baked Fish & Garlicky Beans
- Start the Garlic Base: Slice garlic and chop 2 rosemary sprigs. Place in small drawer base with olive oil and cook at 200ºC for 5 minutes.
- Prepare the Fish: Crush almonds, sun-dried tomatoes, oil, and Parmesan into a paste. Spoon onto fish, top with prosciutto and rosemary, drizzle with tomato oil. Place in large drawer with lemon wedges and cook 10 minutes at 200ºC.
- Cook the Beans: Add beans and half their juice to the small drawer with red wine vinegar. Cook 10 minutes at 200ºC until hot and seasoned.
- Wilt the Spinach: Transfer fish onto beans. Season spinach and cook in large drawer for 2 minutes at 200ºC.
- Serve: Drizzle spinach with extra virgin olive oil, plate with fish and beans, grate Parmesan over, and serve with jammy lemon wedges.
Recipe Tips
- Use Tomato Oil: Adds extra flavor depth to the fish and sauce.
- Crush the Paste Well: A rough paste clings better and intensifies the flavor.
- Tuck in the Rosemary Sprigs: Infuses the fish with aromatic depth during cooking.
- Cook Spinach Last: Just 2 minutes to keep it bright and tender.
- Finish with Lemon and Cheese: Brightens and balances the dish.
What To Serve With Prosciutto Baked Fish & Garlicky Beans
This dish pairs well with crusty bread, roasted baby potatoes, or a fresh tomato salad. For drinks, try a dry white wine, sparkling water with citrus, or a light herbal tea.
How To Store Prosciutto Baked Fish & Garlicky Beans
Refrigerate: Store leftover fish and beans in airtight containers for up to 2 days. Reheat gently in the air fryer or microwave.
Freeze: Avoid freezing spinach. Fish and beans can be frozen for up to 1 month. Thaw overnight and reheat until hot.
Prosciutto Baked Fish Nutrition Facts
- Calories: 547
- Total Fat: 29.3g
- Saturated Fat: 5.9g
- Carbohydrates: 22.6g
- Sugar: 2.8g
- Protein: 49.1g
- Sodium: 1.8g
FAQs
Can I use another type of fish?
Yes, cod, haddock, or sea bass fillets work well too.
Do I need a two-drawer air fryer?
It helps with timing, but you can cook the components in sequence in a single drawer.
Can I make it dairy-free?
Skip the Parmesan or use a dairy-free alternative.
What’s a good bean substitute?
Butter beans or cannellini beans are great alternatives.
Can I prepare the paste ahead of time?
Yes, make it a day ahead and refrigerate until needed.
Jamie Oliver Air Fryer Prosciutto Baked Fish & Garlicky Beans
Course: DinnerCuisine: Mediterranean-InspiredDifficulty: Easy2
servings7
17
minutes547
kcalTender white fish wrapped in crispy prosciutto, baked over a flavorful tomato-almond crust, served with garlicky beans and wilted spinach.
Ingredients
2 cloves of garlic
4 sprigs of rosemary
20g blanched almonds
40g sun-dried tomatoes in oil
20g Parmesan cheese
2 x 130g white fish fillets
4 slices prosciutto or Parma ham
½ lemon
1 x 400g tin of white beans
160g baby spinach
Directions
- Slice garlic, chop rosemary; cook in small drawer with oil for 5 mins at 200ºC.
- Mash almonds, tomatoes, oil, and Parmesan into a paste; top fish.
- Drape with prosciutto, tuck rosemary, add lemon, cook 10 mins at 200ºC.
- Add beans with juice and vinegar to small drawer; cook 10 mins at 200ºC.
- Wilt spinach for 2 mins, season; serve fish on beans with lemon and cheese.
Notes
- Use tomato jar oil to enhance flavor throughout.
- Prosciutto keeps fish moist while crisping beautifully.
- Jammy roasted lemon adds acidity—don’t skip it.
- Wilt spinach at the end to avoid overcooking.