This is a one pot dish that's oh so simple but bursting with fresh flavours.
It's perfect for a date night, quick lunch or just a light bite.
I decided to use the Steam Airfry as both the potatoes and fish were delicate so needed a gentler form of cooking, but you can totally do this in your oven or on the hob if you dont have the Foodi.
I've used basa fillets(river cobbler) as they are relatively cheap,mild in flavour with a firm texture that's robust enough for the Airfryer but you can totally change this for salmon,trout or any fish you prefer.... If using skinless fish then place it on some parchment paper so it doesn't fall through the grill rack onto the vegetables below. I cooked the fish for 8 minutes but it probably could have done with a minute or 2 less....but its all a learning curve isn't it?
So bear with me whilst we learn together.
If doing more than 2 fillets then best to do them in batches so they cook evenly.
I added a little extra veg to the pot too, that needed using up so feel free to do likewise, or just ignore.
This is a very easy dish to adapt to your tastes. Swap the fish, swap the veggies, swap the olives for green beans or leave them out if you dont like them etc. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:- Take the fish out of the fridge 30mns beforehand to allow it to come to room temperature.
Shred the Parsley.
Zest the Lemon.
Juice 1/2 the Lemon.
Slice the remaining 1/2
Make the butter by melting in the microwave till soft, add the parsley-(leave a little for garnish later) and mix through, then place in the freezer for 10mns
Add the potatoes and water to the inner pot of the Ninja Foodi, along with the onion, tomatoes and olives.
Crumble over the stock cube and add the lemon zest, juice and sliced lemon.
Spray a little oil onto the Basa fillets and place them skin down on the high tiered rack and place in the Foodi on top of the potatoes.
Add the parsley butter to each fillet.
Close the lid.
Place the Slider in the middle position
Turn the dial to Steam Airfry and cook for 8 mns at 170° -steam build will be appr. 7-8mns if using hot water.
Once cooking is complete, slide the slider to the right, and carefully lift the lid. Remove the tiered rack and place the fillets on a warmed plate.
Using a slotted spoon lift the potatoes and vegetables out of the pot,drain and arrange on the plate beside the fish fillet
Season with S&P and a sprinkle of parsley. I added some shredded spinach as it goes well with this dish.
Easy Swaps:-
Ninja Foodi for oven
Basa fillets for salmon
New Potatoes for any potatoes
Olives for green beans or broccoli,
Parsley butter for chive butter
Ingredients
Directions
Prep:- Take the fish out of the fridge 30mns beforehand to allow it to come to room temperature.
Shred the Parsley.
Zest the Lemon.
Juice 1/2 the Lemon.
Slice the remaining 1/2
Make the butter by melting in the microwave till soft, add the parsley-(leave a little for garnish later) and mix through, then place in the freezer for 10mns
Add the potatoes and water to the inner pot of the Ninja Foodi, along with the onion, tomatoes and olives.
Crumble over the stock cube and add the lemon zest, juice and sliced lemon.
Spray a little oil onto the Basa fillets and place them skin down on the high tiered rack and place in the Foodi on top of the potatoes.
Add the parsley butter to each fillet.
Close the lid.
Place the Slider in the middle position
Turn the dial to Steam Airfry and cook for 8 mns at 170° -steam build will be appr. 7-8mns if using hot water.
Once cooking is complete, slide the slider to the right, and carefully lift the lid. Remove the tiered rack and place the fillets on a warmed plate.
Using a slotted spoon lift the potatoes and vegetables out of the pot,drain and arrange on the plate beside the fish fillet
Season with S&P and a sprinkle of parsley. I added some shredded spinach as it goes well with this dish.
Easy Swaps:-
Ninja Foodi for oven
Basa fillets for salmon
New Potatoes for any potatoes
Olives for green beans or broccoli,
Parsley butter for chive butter