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

By February 29, 2020 No Comments
DifficultyIntermediate

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.

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Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
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 Avoid burning or over-cooking with constant stirring
 ¼ cup avocado oil
 ¼ cup water
 ¼ cup paleo mayonnaise
 ¼ cup mashed avocado
  cup lime juice
 1 lime, zested
 1 garlic clove, minced
 1 cup cilantro
  cup Parmesan cheese
 1 tbsp honey
 2 dashes red pepper flakes
For the Sriracha Aioli
 4 tbsp paleo mayonnaise
 2 tsp Sriracha sauce
1

Mix together the garlic, salt, pepper, breadcrumbs, + Parmesan in a medium-sized bowl.

2

In another medium-sized bowl, scramble the eggs.

3

Drag each fish fillet first through the egg + then roll it in the crust.

4

Set onto the lined air-fryer sheet. (This can easily be pan-sauteed or baked as well.)

5

Drizzle the fish with lemon + oil.

6

Set the air-fryer to medium for the “color” + 400 degrees F. Fry for 15-16 minutes, flipping them over halfway through.

7

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.

Ingredients

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 Avoid burning or over-cooking with constant stirring
 ¼ cup avocado oil
 ¼ cup water
 ¼ cup paleo mayonnaise
 ¼ cup mashed avocado
  cup lime juice
 1 lime, zested
 1 garlic clove, minced
 1 cup cilantro
  cup Parmesan cheese
 1 tbsp honey
 2 dashes red pepper flakes
For the Sriracha Aioli
 4 tbsp paleo mayonnaise
 2 tsp Sriracha sauce

Directions

1

Mix together the garlic, salt, pepper, breadcrumbs, + Parmesan in a medium-sized bowl.

2

In another medium-sized bowl, scramble the eggs.

3

Drag each fish fillet first through the egg + then roll it in the crust.

4

Set onto the lined air-fryer sheet. (This can easily be pan-sauteed or baked as well.)

5

Drizzle the fish with lemon + oil.

6

Set the air-fryer to medium for the “color” + 400 degrees F. Fry for 15-16 minutes, flipping them over halfway through.

7

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.

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

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