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
