Crispy cod with summer vegetables
A simple and quick dish doesn't mean it's flavorless. This recipe proves otherwise!
A quick and easy dish tasteless? This recipe proves otherwise! The cod gets a crispy, seasoned coating, which adds a lot of flavor. Serve the crispy cod with summer vegetables for a light meal. Not following a low-carb diet? Then add some bistro baby potatoes!
Preparation
Preheat the air fryer to 180°C. Thinly slice the fennel, reserving the fronds. Slice the lemon.
Spread the Crispy Fish Mix (midi spreader) evenly over the cod fillet. Bake the cod in the air fryer for 15 minutes until cooked through.
Meanwhile, bring a pan of water to the boil and cook the peas for 5 minutes until al dente.
Heat the olive oil in a pan and cook the fennel for 5 minutes. Add the peas and cook for 3 minutes.
Divide the vegetables among plates and top with the cod. Garnish with the fennel fronds and lemon wedges. Serve with the ravigotte sauce.
Variatietip
Wanneer het gerecht niet koolhydraatarm hoeft te zijn, voeg dan bistro krieltjes toe. Bak deze samen met de venkel.
Ingredients
- 3 venkel
- 1 citroen
- 8 el Mix voor Vis Krokant
- 520 g kabeljauwhaas
- 350 g diepvries doperwten
- 1 el olijfolie
- 4 el ravigotte saus
Supplies
- Airfryer
