You’ll Need
For the Cod
2 cod fillets (180–220g each)
1 tbsp extra virgin olive oil
Sea salt
Freshly cracked black pepper
½ tsp smoked paprika
For the Florentine Sauce
200g baby spinach
2 cloves garlic, finely sliced
1 small shallot, finely diced
25g butter
150ml double cream
75ml fish stock
1 tsp Dijon mustard
40g Gruyère cheese, grated
20g Parmesan, grated
Pinch of grated nutmeg
Freshly cracked black pepper
To Serve
Buttered baby potatoes
Tenderstem broccoli
Fresh parsley
Optional but Dangerous
King prawns
Lobster pieces
Crispy pancetta
Truffle oil
Method
Preheat your air fryer to 180°C.
Lightly brush the cod fillets with the olive oil and season with sea salt, black pepper and smoked paprika.
In a foil tray or oven-safe dish, melt the butter and add the shallot and garlic.
Air fry for 3–4 minutes, stirring once, until softened.
Add the spinach and cook for 2 minutes, just until wilted.
Pour in the fish stock and double cream.
Stir in the Dijon mustard, nutmeg, half of the Gruyère and half of the Parmesan until smooth.
Nestle the cod fillets into the sauce.
Sprinkle the remaining Gruyère and Parmesan evenly over the top.
Air fry at 180°C for 12–15 minutes, until the cod flakes easily and the cheese has turned beautifully golden and bubbling.
Allow to rest for 2 minutes before serving.
Serve immediately with buttered baby potatoes, Tenderstem broccoli and a scattering of fresh parsley.