Gina Daly joined Ray D'Arcy on RTÉ Radio 1 to share some summer-friendly air fryer recipes.
Ingredients
Serves: 2
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Equipment: Airfryer, & baking paper
- 2 boneless cod fillets (or any fish you like)
- 2 cloves garlic (finely grated or minced)
- 1-inch piece of fresh ginger (peeled and grated)
- 1 lime (zest and juice)
- 1 tbsp soy sauce
- 1 tbsp olive oil or sesame oil
- 1 tsp honey
- 1 small red chilli (finely sliced – optional for a little kick)
- Salt & black pepper, to taste
- Fresh coriander or parsley, to garnish
Method
- Make the marinade: In a small bowl, combine grated garlic, grated ginger, lime zest and juice, soy sauce, olive oil, honey, sliced chilli (if using). Mix well.
- Prep the cod: Pat cod fillets dry with kitchen paper. Season lightly with salt and black pepper. Spoon the marinade over each fillet, ensuring they are well-coated. Let it sit for 5–10 minutes to soak in the flavours (longer if you have time).
- Prepare the parcels: Tear two large squares of baking paper Place the cod fillet on the baking paper Spoon over any remaining marinade. Fold the parcels up tightly, sealing the edges so steam stays in.
- Place parcels in the airfryer basket (you can do both at once if there's space, or cook in two batches).
- Cook for 12–15 minutes depending on the thickness of the fillets. The cod should be opaque and flake easily with a fork.
- To Serve: Carefully open the parcels (be careful of the steam). Serve directly in the parcel or plate it up with steamed rice, couscous, or salad. Garnish with fresh coriander and an extra wedge/slices of lime
