Using the airfryer, the fish turned out beautifully, soft and juicy. Unfortunately it does not have the grilled appearance.
To be fair to the manufacturer, I have been lining the basket with baking paper to catch the drippings and I am not sure whether it is because of that that I don't achieve the desired result. (yes I did leave a gap round the grill basket).
Then again, the lower pot is hard to wash if there are stain because there is this sharp metal component in it. Haiz.... Guess I need to compromise texture or scrubbing or perhaps the 3rd model will be better designed.
I think if I used the pan to grill the fish, this recipe will turned out very well. Also the amount of oil as indicated it way too much. Luckily I didn't follow it to the exact.
What you need:
3 white fish fillets (I used only 2)
1 tbsp olive oil
salt and pepper to taste
15g fresh basil (stem removed)
2 cloves garlic
3 tbsp pinenuts
1 tbsp grated parmesan cheese
100ml extra virgin olive oil
Preheat air fryer to 180 deg.
Pat fish dry and brush fish with oil and season with salt and pepper.
Air fry it for 8 mins. (I did another round because my fish fillet was thicker).
For the pesto sauce, blend basil leaves, garlic, pinenuts, parmesan cheese and olive oil to found a paste.
Season with salt.
Drizzle pesto sauce onto fish before serve.