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6 minutes

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25 minutes

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Air-fried fish with sundried tomato filling

10- 12 minutes

Air-fried fish with sundried tomato filling

By Kerry Kilpin

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10- 12 minutes

Ingredients

4 fillets of bream

For the stuffing:

2 sundried tomatoes, finely chopped
50 g spinach, wilted, seasoned and drained of any excess liquid
3 T cream cheese
1 courgette, julienned and pan fried in a little butter
1 lemon
Salt and pepper, to taste

For the topping:

2 T breadcrumbs
50 g mozzarella cheese
10 g parsley, chopped
10 g basil, chopped
15 g melted butter

Method

1. Combine sundried tomatoes, spinach, cream cheese and courgette to make a nice paste to use as a stuffing. Add a squeeze of lemon and season.

2. Season the fillets on the flesh side.

3. Divide the stuffing into two and spread over two of the fillets. Place the other fillets on top, skin-side facing out, to make a sandwich.

4. For the crumb topping, combine all the ingredients together. Sprinkle over the top of the two fish fillets on the skin side.

5. Bake in the air fryer at 180°C for 10 minutes. Check it at this point. It may need a further 2 minutes of cooking time, depending on the size of your fillets.

6. Learn more about cooking fish in an air fryer in our handy how-to guide. (LINK)

Find more air-fyer recipes here.

Photograph: Toby Murphy

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Easy winter veg “tarte tatin”

Anthm’s blood and sand cocktail

Marble Cape Town’s agua cocktail

Strawberry, avocado and ricotta salad

Cherry pistachio salsa salad

Seafood cocktail

Salmon crudo with trout pâté

Chocolate torte with berries and whipped cream

Easy tuna carpaccio

Prawn cocktail cups and garlic mussels with toasted baguette

Seared tuna and trout with soy-ginger glaze

Broken handkerchief pasta

Air-fried fish with sundried tomato filling

Air-fried fish with sundried tomato filling

Ingredients

Method