You’ll Need
For the Fish
4 skin-on sea bream fillets
1 tbsp Dijon mustard
1 tbsp lime juice
1 tsp smoked paprika
1 garlic clove, finely grated
½ tsp cayenne pepper
½ tsp sea salt
1 tbsp rapeseed oil
For the Boxes
500g ready-cooked attieke
2 tomatoes, diced
1 red onion, finely sliced
½ cucumber, diced
2 tbsp chopped parsley
Lime wedges
Optional but Dangerous
Fried plantain
Extra chilli sauce
Grilled peppers
Method
Mix the mustard, lime juice, paprika, garlic, cayenne, salt and oil.
Rub the mixture over the fish and leave for 15 minutes.
Preheat your air fryer to 195°C.
Arrange the fish skin-side up and air fry for 7-10 minutes.
Cook until the skin is crisp and the flesh flakes cleanly.
Fluff the attieke into a heatproof dish with two tablespoons of water.
Cover with foil and air fry at 175°C for 5 minutes until piping hot.
Mix the tomato, red onion, cucumber and parsley.
Divide the attieke between four boxes and add the fish.
Spoon over the chopped salad and serve with lime wedges.