Description
A quick and flavorful air-fried cod recipe topped with herby mayo and served with asparagus and butter beans.
Ingredients
- 25g bunch parsley
- 12g (half a bunch) chives
- 1 lemon
- 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
- 4 cod fillets
- 1 additional garlic clove
- 2 tbsp mayonnaise
Instructions
- Rinse the parsley and chives, then chop finely. Discard any large stalks from the parsley.
- Zest the lemon, then in a bowl, combine the chopped parsley, chives, and lemon zest. Reserve ¼ of this mixture for later.
- In a roasting dish, combine the butter beans, stock, grated parmesan cheese, most of the herb mixture, crème fraîche, and minced garlic. Season to taste with salt and pepper.
- For air frying, cook at 180°C (355°F) for 10 minutes or bake in the oven at 190°C (375°F) for 13 minutes.
- Wash the asparagus and trim 2cm from the base of each spear. Cut them into 3-4 cm pieces.
- Cut the zested lemon into wedges. In a small bowl, mix 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 mixture on top.
- Once the beans are cooked, add the chopped asparagus and arrange the cod fillets on top.
- Cook in the air fryer at 200°C (390°F) for 7-12 minutes, or in the oven at 220°C (430°F) for a similar duration.
- Serve immediately with fresh lemon wedges on the side.
Notes
For best results, ensure cod fillets are of even thickness for consistent cooking. Let the fish rest after cooking for juiciness.