COURSE:
Air frying, British, Lunch, Recipe Page, Recipes, Snack

Product:
Vortex Air Fryer

Ingredients

• 4 cod fillets (180–200 g each)
• 2 leeks
• 1 clove garlic
• 2 tins butter beans, drained and rinsed
• 250 ml vegetable or fish stock
• 2 tbsp crème fraîche
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 2 tbsp panko breadcrumbs
• 15 g mixed soft herbs (such as chives, parsley, and thyme)
• Olive oil, salt, and pepper as needed

Instructions

Halve and finely slice the 2 leeks, then rinse them well in a large bowl of cold water to remove any grit. Drain and set aside. Peel and finely slice the garlic.

Pick the thyme leaves from their stems, finely chop the parsley, and thinly slice the chives. Mix all the herbs together and set aside. (If you don’t have all three, use whichever combination you like – just parsley, just chives, or a mix.)

In a deep roasting tray that fits your air fryer, combine the butter beans, leeks, garlic, crème fraîche (2 tbsp), stock (250 ml), Dijon mustard (1 tbsp), and about two-thirds of the chopped herbs. Season generously with salt and pepper, stir well, and taste for seasoning.

1. Place the tray in the air fryer (no need to preheat) and cook at 160°C for 10 minutes, stirring halfway.
2. When the leeks have softened and the beans are beginning to blister and the sauce looks slightly thickened, remove the tray.
3. Lay the cod fillets on top of the leeks and beans. In a small bowl, mix the 2 tbsp mayonnaise with the remaining herbs, then spread it evenly over the fish.
4. In another bowl, combine the 2 tbsp panko breadcrumbs with a small drizzle of olive oil and scrunch together with your fingertips until lightly coated. Scatter the crumbs over the top of the fish.
5. Return the tray to the air fryer and cook at 180°C for 10 minutes, or until the fish is cooked through and the breadcrumbs are lightly golden.
6. Serve each portion with a generous spoonful of the creamy beans and a piece of fish on top. It’s perfect alongside sautéed greens or a crisp side salad.

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