Crunchy Topped Fish Bake
A delicious fish bake topped with crunchy breadcrumbs and Parmesan cheese.
Equipment
- Casserole dish
- Sauté pan
Ingredients
- 1 tablespoon butter melted
- 1 medium-sized leek thinly sliced
- 1 tablespoon chicken stock
- 1 tablespoon dry white wine
- 1 pound tuna
- 1/2 teaspoon red pepper flakes crushed
- Sea salt to taste
- Ground black pepper to taste
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 2 ripe tomatoes pureed
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese grated
Instructions
- Melt 1/2 tablespoon of butter in a sauté pan over medium-high heat.
- Cook the sliced leek and garlic in the butter until tender and aromatic.
- Add chicken stock and white wine to deglaze the pan, stirring well.
- Preheat the Air Fryer to 370°F (190°C).
- Grease a casserole dish with the remaining 1/2 tablespoon of melted butter.
- Place the tuna fillets in the casserole dish and season with red pepper flakes, sea salt, black pepper, rosemary, basil, and thyme.
- Top the fish with the sautéed leek mixture and spread the tomato puree evenly over the top.
- Place the casserole dish in the preheated Air Fryer and cook for 10 minutes.
- Remove the dish and sprinkle breadcrumbs and grated Parmesan cheese evenly over the top.
- Return to the Air Fryer and cook for an additional 7 minutes, or until the breadcrumbs are golden and crisp.
- Serve immediately and enjoy this delicious, hearty dish.
Notes & Wine Advice
Wine Advice
Pair with a crisp Sauvignon Blanc or a light Chardonnay to complement the flavors of the dish.
Nutrition values
Calories: 455 kcal | Carbohydrates: 9.9 g | Protein: 73.6 g | Fat: 12.4 g | Sugar: 3.1 g