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Kerry Kilpin

Air-fried fish with sundried tomato filling

Print Recipe
Prep Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: South African
Ingredients Method

Ingredients
  

  • 4 fillets of bream
  • For the stuffing:
  • 2 sundried tomatoes finely chopped
  • 50 g spinach wilted, seasoned and drained of any excess liquid
  • 3 T cream cheese
  • 1 courgette julienned and pan fried in a little butter
  • 1 lemon
  • Salt and pepper to taste

Method
 

  1. Combine sundried tomatoes, spinach, cream cheese and courgette to make a nice paste to use as a stuffing. Add a squeeze of lemon and season.
  2. Season the fillets on the flesh side.
  3. Divide the stuffing into two and spread over two of the fillets. Place the other fillets on top, skin-side facing out, to make a sandwich.
  4. For the crumb topping, combine all the ingredients together. Sprinkle over the top of the two fish fillets on the skin side.
  5. Bake in the air fryer at 180°C for 10 minutes. Check it at this point. It may need a further 2 minutes of cooking time, depending on the size of your fillets.