Heat 1 tablespoon olive oil in a saucepan over medium-high heat.

Sauté the shallot and garlic until tender and aromatic.

Preheat the Air Fryer to 370°F (190°C).

Grease a casserole dish with the remaining tablespoon of olive oil.

Place the snapper fillets in the casserole dish and season with sea salt, black pepper, and cayenne pepper.

Add the sautéed shallot mixture over the snapper.

Pour in the basil, tomato puree, and white wine.

Place the casserole dish in the preheated Air Fryer and cook for 10 minutes.

Remove the dish and sprinkle the Gruyere cheese evenly over the top.

Return the dish to the Air Fryer and cook for an additional 7 minutes until the cheese is melted and golden.

Serve immediately and enjoy the creamy, flavorful dish.

Preheat your Air Fryer to 350°F (175°C).

Add olive oil to a baking pan and heat it in the Air Fryer.

Cook garlic and onion in the hot oil for 2 minutes until fragrant.

Add the tilapia and rockfish pieces to the pan.

Sprinkle with basil, salt, and white pepper.

In a mixing bowl, combine the eggs, dry sherry, and shredded cheese.

Pour the egg mixture over the fish and vegetables in the pan.

Increase the Air Fryer temperature to 360°F (180°C) and cook for 20 minutes.

Serve immediately and enjoy a flavorful seafood breakfast.

Preheat your Air Fryer to 360°F (180°C).

Heat olive oil in a baking pan.

Sauté the onion, garlic, and pepper for 2 to 3 minutes until fragrant.

Place the fish fillets in the baking pan and top with tomatoes, olives, and capers.

Sprinkle oregano, rosemary, and salt over the mixture.

Pour white wine into the pan, ensuring the fish is evenly coated.

Transfer the pan to the Air Fryer basket.

Increase the temperature to 395°F (200°C) and bake for 10 minutes.

Taste for seasoning and adjust if necessary.

Serve garnished with additional Mediterranean herbs, if desired.

Pat dry the tilapia fingers with a kitchen towel.

Set up a breading station: one dish with all-purpose flour, one with whisked eggs mixed with mustard, and another with cornmeal, garlic powder, onion powder, celery powder, salt, and black pepper.

Dredge the fish in flour, then dip into the egg mixture, and finally coat with the cornmeal mixture, ensuring an even layer.

Cook the fish fingers in the preheated Air Fryer at 390°F for 5 minutes.

Flip the fingers over and cook for an additional 5 minutes until golden and crispy.

Serve hot with your favorite dipping sauce.

Bon appétit!

Marinate the squid in beer in a glass bowl for 1 hour in the refrigerator.

Preheat the Air Fryer to 390°F.

Rinse the squid and pat it dry.

Set up a breading station: one bowl with flour, one with whisked eggs, and a third with cornstarch mixed with salt, black pepper, and Old Bay seasoning.

Dredge the squid rings in the flour, then dip into the egg mixture, and finally coat with the cornstarch mixture.

Arrange the coated calamari in the Air Fryer basket in a single layer.

Spritz with cooking oil.

Cook for 9 to 12 minutes, depending on your preferred level of crispiness, working in batches as needed.

Serve warm with your favorite dipping sauce.

Bon appétit!

Preheat your Air Fryer to 360°F and lightly spritz the basket with cooking oil.

Pat dry the cod fillets with a kitchen towel.

Beat the egg in a shallow bowl.

In another bowl, combine the salt, crushed tortilla chips, and olive oil.

Dip each fillet into the egg, then coat thoroughly in the tortilla mixture.

Cook the fish in the Air Fryer for approximately 12 minutes or until golden and crispy.

In the meantime, prepare the avocado sauce by mixing the mashed avocado, mayonnaise, sour cream, mustard, lemon juice, garlic, black pepper, salt, and hot pepper sauce in a bowl.

Refrigerate until ready to serve.

Serve the crispy cod fillets with the chilled avocado sauce.

Bon appétit!

Preheat the Air Fryer to 380°F.

Lightly brush the cooking basket with 1 tablespoon of sunflower oil.

Cook the fish in the Air Fryer for 10 minutes, flipping halfway through.

Grease a baking pan with the remaining tablespoon of sunflower oil.

Transfer the cooked fish to the pan.

Add the red chilies, coriander powder, curry paste, coconut milk, salt, white pepper, fenugreek seeds, shallots, garlic, and pureed tomato.

Reduce the Air Fryer temperature to 350°F and cook for an additional 10 to 12 minutes or until the curry is heated through.

Serve hot with steamed rice or naan.

Enjoy!

Prepare Cheese Filling:

In a small bowl, combine cream cheese, blue cheese, and finely chopped leek or scallion.

Prepare Raisin-Pedro Ximénez Sauce:

In a small saucepan, combine golden raisins and Pedro Ximénez sherry.

Bring to a simmer over low heat, stirring occasionally, until the sherry becomes syrupy, and the raisins are softened.

Prepare Phyllo Dough:

Cut the phyllo dough lengthwise into 16 (3-inch-wide) strips.

Then, cut each strip crosswise into 4 equal strips, resulting in 16 (4.

5 x 3.

5-inch) strips.

Assemble and Fold Pastries:

Place about 1 tablespoon of the cheese mixture in a corner of each strip.

Fold each strip into a triangle, resembling a flag, by folding from corner to corner.

Seal the ends with water.

Fry the Pastries:

Heat at least ½ inch of olive oil in a medium skillet over medium-high heat or use a deep fryer set at 375°F.

Once the oil browns a cube of bread quickly, place the pastries in the oil.

Cook, turning once, until lightly golden, approximately 2 minutes.

Transfer the pastries with a slotted spoon to paper towels to drain.

Drizzle with Sauce and Serve:

Drizzle the pastries with the prepared Raisin-Pedro Ximénez Sauce.

Serve the Blue Cheese and Cream Pastries hot, and savor the exquisite blend of flavors.

Cook the asparagus in boiling salted water for 4 minutes, then remove them from the pan and keep them warm.

Reserve 1 1/2 dl of the cooking water.

In a large pan, melt the butter over medium heat.

Add the courgette slices and shallots, and sauté for 2 minutes, stirring occasionally.

Reduce the heat to low, then add the rice and lemon zest strips.

Cook, stirring constantly, for 2 minutes until the rice grains become translucent.

Gradually pour in the reserved asparagus cooking water and the chicken broth, stirring occasionally.

Add the liquid in portions, ensuring each addition is absorbed before adding more.

After about 20 minutes, when the rice is almost cooked, stir in the asparagus and heat for another minute.

Remove the pan from the heat and stir in the grated Parmesan cheese.

Season with freshly ground black pepper to taste.

Set up a breading station with three shallow dishes: one with whisked egg whites, one with flour, and one with a mixture of Parmigiano-Reggiano, breadcrumbs, and seasonings.

Dip each prawn in flour, then egg whites, and finally coat them in the Parmesan-breadcrumb mixture, ensuring even coverage.

Preheat the Air Fryer to 390°F.

Lightly grease the basket with cooking spray.

Place the prawns in the basket in a single layer and cook for 5 to 7 minutes or until golden brown.

Work in batches to avoid overcrowding.

Serve warm with lemon wedges if desired.

Enjoy!