You’ll Need
For the Fish
4 skin-on sea bass fillets
1 tbsp olive oil
1 tsp ground cumin
1 tsp smoked paprika
½ tsp sea salt
½ tsp black pepper
For the Tamarind Glaze
1 tbsp tamarind paste
1 tbsp tomato puree
1 tsp date syrup or honey
1 garlic clove, finely grated
1 tbsp hot water
For the Trays
2 tomatoes, thickly sliced
1 red onion, sliced
1 tsp sumac
Chopped parsley
Lemon wedges
Optional but Dangerous
Flatbread
Pickled turnips
Extra tamarind glaze
Method
Preheat your air fryer to 200°C.
Arrange the tomato and onion in a lightly oiled heatproof tray.
Air fry for 6 minutes until they begin to soften and catch.
Rub the fish with olive oil, cumin, paprika, salt and black pepper.
Mix the tamarind paste, tomato puree, date syrup, garlic and hot water.
Lay the fish skin-side down over the vegetables and brush with half the glaze.
Air fry at 195°C for 7 minutes.
Brush with the remaining glaze and cook for 2-4 minutes until the fish flakes cleanly.
Rest for 2 minutes.
Finish with sumac, parsley and lemon wedges.