The cod fillets with cherry tomatoes and olives are a rich and tasty fish main course. The cod fillets are baked in the oven, or in the air fryer, with the addition of parsley and breadcrumbs; the latter will create the right gratin and give the dish crunch. This recipe is suitable for everyone, including people with celiac disease, as I used gluten-free breadcrumbs.
For other recipes cooked in the hot air fryer consult the special Hot air fryer (airfryer) – Recipes and tips for use.
- Difficulty: Easy
- Cost: Budget
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 2Servings
- Cooking methods: Oven
Ingredients
- 11 oz cod fillets
- to taste gluten-free breadcrumbs
- 1 bunch parsley
- 10 yellow cherry tomatoes
- 10 datterini cherry tomatoes
- 2 tbsp green olives (pitted)
- to taste extra virgin olive oil
- to taste salt
Tools
- Air fryer parchment paper
Preparation
To prepare the cod fillets, line a baking tray with parchment paper, drizzle with a little extra virgin olive oil and sprinkle with breadcrumbs.
Then place the cod fillets on the tray, season with salt and add the parsley previously washed and chopped.
Add the cherry tomatoes cut in half and the olives as well.
Drizzle with a little extra virgin olive oil and another sprinkle of breadcrumbs.
Baking in the oven. Bake in a preheated oven at 392°F for 20 minutes, or until fully cooked and golden.
Hot air fryer. I recommend using perforated parchment paper specifically for the air fryer. Cook at 392°F for 15 minutes, until golden.
Once cooked, remove from the oven and serve. Enjoy!
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