Ingredients: |
Ingredients: Fish:
4 fresh cod fillets, 1" thick, (4–5 oz each)
Oil for spraying
¼ cup mayonnaise
2 Tbsp butter, melted
½ cup panko breadcrumbs
½ tsp Garlic & Herb Rub
¼ tsp salt, ⅛ tsp black pepper
Roasted Vegetables:
1 ear corn
8oz asparagus (½ bunch), trimmed & sliced
1 tsp olive oil
⅛ tsp salt
Herbed Lemon Vinaigrette:
1 small lemon
2 Tbsp olive oil
1 tsp Dijon mustard
1 tsp honey
1 Tbsp chopped chives
⅛ tsp salt
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Directions: |
Directions:Pat the cod fillets dry using a paper towel. Spray one cooking tray for the Deluxe Air Fryer with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise using the Chef’s Silicone Basting Brush.
Mix melted butter, panko, rub, salt, & pepper in small bowl. Evenly divide panko mix onto cod fillets, pressing firmly to adhere.
For roasted vegetables, remove kernels from the cob with the Kernel Cutter. Add corn, asparagus, olive oil, & salt to medium bowl and stir to combine. Transfer vegetable mix to other cooking tray.
Place the tray with the cod on the top rack and the tray with the vegetables on the bottom rack. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until internal temperature reaches 140°F, adding more time if needed.
For vinaigrette, use Citrus Press to juice the lemon into a small bowl. Add remaining vinaigrette ingredients & whisk to combine.
To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette. |
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