Crispy-Crusted Black Cod Fillet with Garlic Sauce by @cuisinovia

55 min

2 servings

🐟

200 g

Alaskan black cod fillet with skin

🫒

40 g

Green olives, pitted

🌼

30 ml

Dijon mustard

🍋

330 g + 1

Lemon

🧅

30 g

Fresh onions

🌿

4 g

Fresh dill

🫒

130 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🥖

10 g

Panko breadcrumbs

🌿

4 g

Parsley

🧄

6 g

Garlic

🍞

50 g

Toast bread, crustless

💧

60 ml

Water

🌽

400 g

Corn sticks

🌶️

12 g

Chilli salt

⚫

Black pepper

  1. Place
    • Corn sticks
    • Olive oil

    Place the corn sticks in the air fryer basket and drizzle them with 2 tbsp (30 ml) olive oil.

  2. Season
    • Corn sticks
    • Chili salt

    Season the corn sticks with chili salt and black pepper.

  3. Air-fry
    • Corn sticks

    Air-fry the seasoned corn sticks at 200°C (400°F) for 15 minutes, shaking once halfway through.

  4. Divide
    • Alaskan black cod fillet with skin
    • Corn sticks
    • Garlic cloves

    Divide the crispy black cod, garlic sauce, and spiced corn ribs between 2 serving plates.

  5. Sprinkle
    • Panko breadcrumbs

    Sprinkle with the panko, pressing lightly to adhere.

  6. Bake

    Bake the fish for 20 minutes.

  7. Put
    • Green olives, pitted
    • Dijon mustard

    While the fish is baking, put the remaining 1/3 of the olive/mustard mixture in a blender.

  8. Add
    • Alaskan black cod fillet with skin
    • Green olives, pitted
    • Dijon mustard

    Add all the remaining ingredients for the garlic sauce and blend well.

  9. Add
    • Water

    If you prefer a more loose mixture, add a little water, then transfer to a bowl.

  10. Place
    • Olive oil
    • Salt

    Place the corn ribs in the airfryer, drizzle with the olive oil and sprinkle with chili salt and black pepper.

  11. Air-fry

    Air-fry the corn ribs at 200°C for 15 minutes.

  12. Serve

    Serve the fish with the sauce and corn ribs.

Crispy-Crusted Black Cod Fillet with Garlic Sauce by @cuisinovia

55 min

2 servings

🐟

200 g

Alaskan black cod fillet with skin

🫒

40 g

Green olives, pitted

🌼

30 ml

Dijon mustard

🍋

330 g + 1

Lemon

🧅

30 g

Fresh onions

🌿

4 g

Fresh dill

🫒

130 ml

Olive oil

🧂

3 g

Salt

⚫

1 g

Pepper

🥖

10 g

Panko breadcrumbs

🌿

4 g

Parsley

🧄

6 g

Garlic

🍞

50 g

Toast bread, crustless

💧

60 ml

Water

🌽

400 g

Corn sticks

🌶️

12 g

Chilli salt

⚫

Black pepper

Preparation Steps

  1. Step 1/12

    Place the corn sticks in the air fryer basket and drizzle them with 2 tbsp (30 ml) olive oil.

    🌽Corn sticks
    🫒Olive oil
    🥄Measuring spoons

  2. Step 2/12

    Season the corn sticks with chili salt and black pepper.

    🌽Corn sticks
    🌶️Chili salt
    ⚫Black pepper

  3. Step 3/12

    Air-fry the seasoned corn sticks at 200°C (400°F) for 15 minutes, shaking once halfway through.

    🌽Corn sticks

  4. Step 4/12

    Divide the crispy black cod, garlic sauce, and spiced corn ribs between 2 serving plates.

    🐟Alaskan black cod fillet with skin
    🌽Corn sticks
    🧄Garlic cloves
    🍽️Serving plate

  5. Step 5/12

    Sprinkle with the panko, pressing lightly to adhere.

  6. Step 6/12

    Bake the fish for 20 minutes.

  7. Step 7/12

    While the fish is baking, put the remaining 1/3 of the olive/mustard mixture in a blender.

  8. Step 8/12

    Add all the remaining ingredients for the garlic sauce and blend well.

  9. Step 9/12

    If you prefer a more loose mixture, add a little water, then transfer to a bowl.

  10. Step 10/12

    Place the corn ribs in the airfryer, drizzle with the olive oil and sprinkle with chili salt and black pepper.

  11. Step 11/12

    Air-fry the corn ribs at 200°C for 15 minutes.

  12. Step 12/12

    Serve the fish with the sauce and corn ribs.

Composition

Ingredients

Types

Fish, Seafood, Condiments, Fruit, Herbs, Oils, Seasonings, Grains, Breadcrumbs, Liquids, Vegetables, Corn products

Ingredients

Alaskan black cod fillet with skin, Green olives, pitted, Dijon mustard, Lemon, Fresh onions, Fresh dill, Olive oil, Salt, Pepper, Panko breadcrumbs, Parsley, Garlic, Toast bread, crustless, Water, Corn sticks, Chilli salt, Black pepper

Notes

Lemon (zest and juice, for the fish mixture, juice, for the sauce), Fresh onions (small), Olive oil (used in the fish mixture and breadcrumbs, for the sauce, for the corn ribs), Salt (Maldon salt, to taste), Pepper (to taste), Parsley (chopped), Garlic (for the sauce), Toast bread, crustless (for the sauce), Water (for the sauce, add more if a looser mixture is preferred), Corn sticks (Foodhaus corn sticks, for the corn ribs), Chilli salt (Maldon chilli salt, 2-3 teaspoons)

Allergens

Fish, Mustard, Gluten

Dietetics

Dietary regimen

Pescatarian

Calories

690 kcal

Macro nutrients

Protein: 42g, Total fat: 43g, Saturated fat: 7g, Carbohydrates: 39g, Dietary fiber: 6g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 1180mg, Potassium: 870mg, Calcium: 90mg, Iron: 3.1mg, Magnesium: 92mg, Selenium: 48µg

Vitamins

Vitamin A: 110µg RAE, Vitamin C: 31mg, Vitamin D: 11µg, Vitamin B12: 4.8µg, Vitamin E: 5.2mg, Vitamin K: 73µg

Preparation

Time Information

Preparation

20 minutes

Cooking

35 minutes

Overall

55 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Chef's knife, Cutting board, Small bowl, Large baking dish, Pastry brush, Measuring spoons, Serving plate

Appliances

Oven, Blender, Air fryer

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Mediterranean, European

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Tender, Creamy, Juicy

Flavors

Savory, Garlicky, Tangy, Briny, Herbaceous, Spicy, Citrusy, Peppery

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave fish or garlic sauce out longer than 2 hours), fridge : 2 days (Store fish, sauce, and corn in separate airtight containers,Refrigerate at or below 4°C (40°F),Reheat fish and corn until hot before serving), freezer : 1 month (Freeze cooked fish in an airtight freezer-safe container,Do not freeze the garlic sauce for best texture,Thaw fish overnight in the refrigerator)