Description
A delightful air fryer cod recipe paired with tender asparagus and a creamy herby mayo, capturing the essence of coastal cooking.
Ingredients
- 25g bunch parsley
- 12g (half a bunch) chives
- 1 Lemon, zested and cut into wedges
- 2 large tins (700g) butter beans, rinsed and drained
- 125ml chicken, fish, or vegetable stock
- 15g (approximately 3 tbsp) grated parmesan cheese
- 2 tbsp crème fraîche
- 1 garlic clove, minced
- 1 pack asparagus, trimmed and cut into pieces
- 4 cod fillets
- 1 additional garlic clove, minced
- 2 tbsp mayonnaise
Instructions
- Prepare the ingredients as mentioned.
- Rinse the parsley and chives, then chop finely.
- Zest the lemon and combine with the chopped parsley, chives, and lemon zest, reserving ¼ for later.
- Mix the butter beans, stock, parmesan, the majority of the herb mixture, crème fraîche, and minced garlic in a roasting dish. Season with salt and pepper.
- Air fry at 180°C (355°F) for 10 minutes or oven at 190°C (375°F) for 13 minutes.
- Wash and trim the asparagus, cutting them into pieces.
- Mix the reserved herbs with mayonnaise and a tablespoon of lemon juice.
- Pat the cod fillets dry, season with salt and pepper, and spread the herby mayo on top.
- Add the chopped asparagus and cod fillets to the dish with beans once cooked.
- Cook in the air fryer at 200°C (390°F) for 7-12 minutes or oven at 220°C (430°F) for a similar duration.
- Serve immediately with fresh lemon wedges on the side.
Notes
Experiment with different herbs for varied flavors. For a crunchier topping, mix breadcrumbs with the herb blend before applying.
