You’ll Need
For the Mustard Paste
2 tbsp wholegrain mustard
1 tbsp English mustard
1 tbsp rapeseed oil
½ tsp turmeric
½ tsp ground cumin
1 garlic clove, finely grated
1 tsp grated ginger
1 green chilli, finely sliced
½ tsp sea salt
For the Fish
4 x 160g thick cod loin pieces
4 spring onions, sliced
4 squares baking paper
Lime wedges
Chopped coriander
Optional but Dangerous
Steamed basmati rice
Extra green chilli
Cucumber salad
Method
Mix both mustards with the oil, turmeric, cumin, garlic, ginger, chilli and salt.
Pat the cod dry and coat each piece generously with the mustard paste.
Place each piece on a square of baking paper and scatter over the spring onions.
Fold into tight parcels, crimping the edges so the steam cannot escape.
Preheat your air fryer to 190°C.
Arrange the parcels in the basket without stacking them.
Air fry for 10-13 minutes, depending on the thickness of the cod.
Open one parcel carefully and check the fish flakes cleanly at the centre.
Rest the closed parcels for 2 minutes.
Open at the table and finish with coriander and lime.