Parmesan-Crusted Air Fried Fish with a Roasted Brussels Sprout Salad

For the Fish

4 cod fish fillets with the skin removed

4 cloves garlic, minced

1 lemon, juiced + zested

1 dash black pepper

1 dash sea salt

¼ cup extra virgin olive oil

¼ cup gluten-free panko breadcrumbs

½ cup Parmesan cheese, finely grated

2 eggs, scrambled

For the Brussels Sprout Salad

3 cups Brussels sprouts, shredded + pan-grilled until lightly browned

¼ cup avocado oil

¼ cup water

¼ cup paleo mayonnaise

¼ cup mashed avocado

⅛ cup lime juice

1 lime, zested

1 garlic clove, minced

1 cup cilantro

⅔ cup Parmesan cheese

1 tbsp honey

2 dashes red pepper flakes

For the Sriracha Aioli

4 tbsp paleo mayonnaise

2 tsp Sriracha sauce

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.

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Parmesan-Crusted Air Fried Fish with a Roasted Brussels Sprout Salad