Parmesan-Crusted Air Fried Fish with a Roasted Brussels Sprout Salad
Fish fry made healthier with less oil + breading thanks to a revamped recipe. Team it up with a roasted Brussels sprout salad with an avocado-based creamy dressing and a dip made of Sriracha + paleo mayo.
Yields4 ServingsPrep Time10 minsCook Time30 minsTotal Time40 mins
For the Fish
4cod fish fillets with the skin removed
4cloves garlic, minced
1lemon, juiced + zested
¼cupextra virgin olive oil
¼cupgluten-free panko breadcrumbs
½cupParmesan cheese, finely grated
For the Brussels Sprout Salad
3cupsBrussels sprouts, shredded + pan-grilled until lightly browned
1garlic clove, minced
2dashesred pepper flakes
For the Sriracha Aioli
Mix together the garlic, salt, pepper, breadcrumbs, + Parmesan in a medium-sized bowl.
In another medium-sized bowl, scramble the eggs.
Drag each fish fillet first through the egg + then roll it in the crust.
Set onto the lined air-fryer sheet. (This can easily be pan-sauteed or baked as well.)
Drizzle the fish with lemon + oil.
Set the air-fryer to medium for the “color” + 400 degrees F. Fry for 15-16 minutes, flipping them over halfway through.
Meanwhile, in a blender, blend the salad dressing until smooth. In a small bowl, mix together the aioli ingredients. And, pan-grill or roast the Brussels sprouts.