Air Fryer Lemon Fish, Spuds And Spinach Sauce

Instructions

• Scrub the potatoes, chop into ½-inch cubes, place in the large air-fryer drawer and toss with 1½ tablespoons of olive oil and a pinch each of sea salt and black pepper. Cook for 20 minutes at 400°F, or until golden, shaking halfway.

• place the cheese, horseradish, sour cream, half the spinach and most of the dill, stems and all, in a blender with ¼ cup of water. Squeeze in one-quarter of the lemon juice and blitz until smooth, then season to perfection. remove the shelf from the small drawer, then pour in the sauce and replace the shelf.

• Season the fish fillets and place in the small drawer. Thinly slice 4 rounds of lemon, place on top of the fish, spritz with oil, and cook for 12 to 15 minutes at 325°F, or until the fish is just cooked through and the sauce is hot.

• Tip the potatoes out of the large drawer and pack in the remaining spinach. Cook for 2 minutes at 400°F, or until just wilted, while you remove the fish from the small drawer so you can divide the sauce between plates. arrange the fish, potatoes and wilted spinach on top. pick over the reserved dill and finish with a drizzle of extra virgin olive oil, if you like.