Preparation Time: 45 min.
Difficulty: Intermediate
Total Calories: 495 kcal
Ingredients:
- 2 fish fillets (200g each)
- 200g of asparagus
- 1 can (400g) of chickpeas, drained and rinsed
- 1 cucumber (200g)
- 1 lemon (for juice and zest)
Kitchen Tools Needed:
- Microwave Oven
- Blender
- Air Fryer
- Stove Top
Instructions:
- Preheat the air fryer to 180°C (350°F).
- Season the fish fillets with lemon juice, lemon zest, salt, and pepper.
- Place the fish fillets in the air fryer and cook for 12-15 minutes until golden and cooked through.
- Meanwhile, in a blender, combine chickpeas, lemon juice, a drizzle of olive oil, salt, and pepper, and blend until smooth to create a chickpea spread.
- Trim the asparagus and season with olive oil, salt, and pepper. Cook in the microwave for 4-5 minutes until tender.
- Dice the cucumber and place it in a bowl with the cooked asparagus and chickpea spread, mixing well.
- Serve the air-fried fish fillets on a plate with the chickpea asparagus salad on the side.
Macros:
- Total Calories: 495kcal
- Carbs: 45g
- Proteins: 60g
- Fats: 15g
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