Air-fried fish with sundried tomato filling
4 
Easy
15 minutes 
10- 12 minutes Love fish and your air fryer but scared of it drying out? The secret to cooking thinner fillets of fish in the air fryer is to sandwich two fillets together. Chef Kerry Kilpin of Steenberg in Cape Town stuffs hers with sundried tomato, wilted spinach and cream cheese before topping it with a herby crust. The result? This impressive air-fried fish with sundried tomato filling.
Ingredients
Method
- 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
Ingredients
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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