Crispy Air Fryer Cod

→ SERVES 4

Prep Time: Total Time: 15 mins 25 mins

Fish

4 fresh cod fillets, 1" (2.5 cm) thick, (4–5 oz./125–150 g each)

Oil for spraying

¼ cup (60 mL) mayonnaise

2 tbsp (30 mL) butter, melted

½ cup (125 mL) panko breadcrumbs

½ tsp (2 mL) Garlic & Herb Rub

¼ tsp (1 mL) salt

1⁄8 tsp (0.5 mL) black pepper

Roasted Vegetables

1 ear corn, husk removed

8 oz. (225 g) asparagus (½ bunch), trimmed and sliced into 1–2" (2.5–5-cm) pieces

1 tsp (5 mL) olive oil

1⁄8 tsp (0.5 mL) salt

Herbed Lemon Vinaigrette

1 small lemon

2 tbsp (30 mL) olive oil

1 tsp (5 mL) Dijon mustard

1 tsp (5 mL) honey

1 tbsp (15 mL) chopped chives

1

1. 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.

2. Mix the melted butter, panko, rub, salt, and pepper in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere.

3. For the roasted vegetables, remove the kernels from the cob with the Kernel Cutter. Add the corn, asparagus, olive oil, and salt to a medium bowl and stir to combine. Transfer vegetable mixture to the other cooking tray.

4. 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 setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until the internal temperature reaches 140°F (60°C), adding more time if needed.

5. For the vinaigrette, use the Citrus Press to juice the lemon into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine.

6. To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette.

8 tsp (0.5 mL) salt