Crisp herb-and-garlic panko over tender flakes of cod, with earthy mushrooms roasting alongside — this herb-crumbed cod is made start to finish in the BRUNO Compact Glass Air Fryer. Its dedicated Fish setting gives you a golden, restaurant-style fish dinner for two with almost no oil and no frying.
Ingredients
- 1 cod fillet (100g), cut into 4 pieces
- 2 chestnut mushrooms, halved lengthwise
- 30g maitake mushrooms (or oyster mushrooms), torn into bite-size pieces
- ¼ tsp herb salt (for the cod)
- 2 tsp mayonnaise
- ½ tsp garlic paste (for the cod)
- 2 tbsp panko breadcrumbs
- 2½ tbsp olive oil
- ½ tsp garlic paste (for the mushrooms)
- ¼ tsp herb salt (for the mushrooms)
Method
- Cut the cod into 4 pieces, sprinkle with a little salt and leave for about 10 minutes, then pat dry.
- Halve the mushrooms lengthwise and tear the maitake into bite-size pieces.
- Sprinkle the cod with herb salt, spread with the mayonnaise and garlic paste, then coat both sides with panko breadcrumbs.
- In a bowl, mix the olive oil, garlic paste and herb salt, add the mushrooms and toss to coat.
- Arrange the cod and mushrooms in the glass air fryer basket, spooning some of the mushroom oil over the fish, then set the basket in the unit.
- Select the Fish menu (200°C / 16 minutes) and press start.
- When the cycle finishes, pull out the glass basket, lift everything out with tongs and plate up.
Tip: Use boneless cod so it’s easy for children to eat. If you only have bone-in fillets, cook first and lift out the bones afterwards — they come away easily. Check as it cooks and remove any pieces that are ready ahead of the rest.
Recipe by BRUNO Official.