How to Cook Sea Bass in an Air Fryer
- cook TIME 25 mins
- prep TIME 10 mins
- total TIME 35 mins
Ingredients (20)
- 26 oz skin-on boneless sea bass fillets
- 8 oz broccoli cut into florets
- 8 oz unsalted dark red kidney beans
- 8 oz canned chickpeas
- 4 oz corn kernels
- 1/2 tbsp garlic minced
- 2 tbsp parsley finely chopped
- 0.25 oz shredded parmesan cheese
- 2 tbsp olive oil divided
- 1/4 cup whole milk
- 1 tbsp heavy cream
- 1 1/2 tbsp unsalted butter
- 1/4 cup unsalted chicken broth
- 1 fl oz white wine
- 1 tsp all-purpose flour
- 1/2 tsp paprika
- 1/2 tbsp Italian seasoning
- 1/2 tsp Cajun seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
INSTRUCTIONS
PREP:
Clean the sea bass fillets: To check for pin bones, gently run your fingertips along the length of each fillet. If there are any left, remove them with a pair of tweezers. Avoid washing the fillets under running water to prevent spreading the bacteria.
Cut the broccoli: Use a sharpened knife to slice off the main stem and discard it. Cut the broccoli head into smaller florets. Rinse them under running water and pat them dry.
Clean the canned red kidney beans and canned chickpeas: Open the can of red kidney beans with a can opener. Drain the beans in a colander over a sink. Rinse them again under the faucet. Repeat this process for the canned chickpeas.
Mince the garlic: Remove the garlic cloves from the bulb, then trim off the tips. Use the side of a knife to press on the cloves. Peel off and discard the skin. Mince them well.
Chop the parsley: Place the parsley bunch on the cutting board. Slice off the long stems. Chop them roughly.
COOK:
Season the sea bass fillets: Place 26 oz sea bass fillets in a big mixing bowl. Add 1 tbsp olive oil, 1/2 tsp paprika, 1/2 tbsp Italian seasoning, 1/2 tsp Cajun seasoning, and 1/2 tsp pepper. With your hands, gently massage the spices onto the fillets.
Cook the fillets: Line the frying basket with parchment paper (optional). Arrange the fillets in the basket, then air fry at 400°F for 15 minutes.
Cook the broccoli: In the meantime, bring a pot of water to a boil. Add 8 oz broccoli and cook until crisp-tender, about 2 minutes.
Sauté garlic: Place a shallow pan over medium heat. Combine 1 1/2 tbsp unsalted butter, 1 tbsp olive oil, and 1/2 tbsp minced garlic. Stir fry for 30 seconds.
Make the sauce: In the same pan, add 1 tsp of all-purpose flour and mix evenly. Continue to pour 1/4 cup whole milk, 1/4 cup unsalted chicken broth, 1 fl oz white wine, 1/2 tsp salt stir occasionally for 2 minutes. Lower the heat and 1 tbsp heavy cream, 0.25 oz shredded parmesan cheese stir well and remove from the heat.
Assemble the dish and enjoy: Toss together 8 oz unsalted dark red kidney beans, 8 oz canned chickpeas, and 4 oz corn kernels. Place the air-fried fillet, cooked broccoli, red kidney beans, chickpeas, and corn on a platter. Drizzle the cream sauce over the fillet. Sprinkle parsley.