Quinoa, maple and pecan crusted fish

Preparation: 20 minutes | Cooking time : 5 minutes | Servings: 4 servings

Lactose free | without egg | gluten free

Ingredients:

250 ml (1 cup) cooked quinoa

30 ml (2 tbsp) maple syrup

125 ml (1/2 cup) chopped pecans

30 ml (2 tbsp) virgin camelina oil Signé Caméline

30 ml (2 tbsp) chopped fresh chives

15 ml (1 tbsp) mustard the old

Salt and freshly ground pepper to taste

4 cod fillets of 200 g (approximately 1/2 lb) each

Preparation:

1. Preheat air fryer to 400°F (205°C).

2. In a bowl, mix the cooked quinoa with the maple syrup, pecans, camelina oil, chives and mustard. Salt and pepper.

3. Spread the mixture over the fish fillets.

4. Place each fish fillet on a strip of parchment paper, then place the fillets in the fryer basket.

5. Cook for 5 to 6 minutes.

Recipe and photo credit: Pratico Pratiques