AIR-FRIED CREAMY CAJUN HADDOCK BAKE
AIR-FRIED CREAMY CAJUN HADDOCK BAKE
AIR-FRIED CREAMY CAJUN HADDOCK BAKE
SHORT DESCRIPTION
Enjoy the rich flavours of this Creamy Cajun and Roasted Tomato Haddock Bake. Cooked to perfection in the air-fryer, this dish boasts a perfect balance of flavors and textures, complemented by a garnish of fragrant basil. Serve with crispy toasted ciabatta.
Serves 2
INGREDIENTS
4 x I&J Haddock Prime Medallions 450 g
1 Tbsp (15 ml) olive oil
3 shallots peeled and sliced
2 cloves garlic peeled and crushed
250 g cherry tomatoes, halved
1 cup (250 ml) cream
1 Tbsp (15 ml) Cajun spice
Salt and pepper for seasoning
Handful of fresh basil
Toasted ciabatta for serving
METHOD
1.
Heat the olive oil in a frying pan. Fry the shallots and garlic over a low heat until soft and translucent. Add the tomatoes and fry for a further 2 minutes.
Heat the olive oil in a frying pan. Fry the shallots and garlic over a low heat until soft and translucent. Add the tomatoes and fry for a further 2 minutes.
2.
Sprinkle the Cajun spice over the Haddock and add to the pan. Brown the fish for 2 minutes on each side and add the cream.
Sprinkle the Cajun spice over the Haddock and add to the pan. Brown the fish for 2 minutes on each side and add the cream.
1.
Transfer to an oven dish, suitable for the air fryer. Season with salt and pepper, and air fry at 180ï‚°C for 15 minutes. Remove and top with fresh basil and serve with slices of toasted ciabatta.
Transfer to an oven dish, suitable for the air fryer. Season with salt and pepper, and air fry at 180ï‚°C for 15 minutes. Remove and top with fresh basil and serve with slices of toasted ciabatta.
SHORT DESCRIPTION
Enjoy the rich flavours of this Creamy Cajun and Roasted Tomato Haddock Bake. Cooked to perfection in the air-fryer, this dish boasts a perfect balance of flavors and textures, complemented by a garnish of fragrant basil. Serve with crispy toasted ciabatta.
INGREDIENTS
4 x I&J Haddock Prime Medallions 450 g
1 Tbsp (15 ml) olive oil
3 shallots peeled and sliced
2 cloves garlic peeled and crushed
250 g cherry tomatoes, halved
1 cup (250 ml) cream
1 Tbsp (15 ml) Cajun spice
Salt and pepper for seasoning
Handful of fresh basil
Toasted ciabatta for serving
