celiac – Page 10 – My Gluten Free Cucina

Oven Braised Pot Roast in Wine Sauce

This Oven Braised Pot Roast is fall-apart tender! I am a big fan of the crock-pot, but for this recipe I went with a long, slow braise in the oven. After all, this classic New England dish has been around since long before today’s electronic cooking gadgets were even imagined!

That being said, there is no right way or a wrong way to cook pot roast, as long as you remember that this economical cut of meat requires a long, slow cook time with plenty of liquid. Oven, stove top, crock-pot and Instant Pot are all great options for a tender and flavorful roast.

8 servings

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Ingredients:

3 lb. beef chuck roast
1 cup gluten free beef stock
3/4 cup red wine
3/4 cup club soda
2 tbsp. tomato paste
1 sweet onion, diced
3 garlic cloves, cut into slivers
olive oil
Montreal steak seasoning
fresh chives for garnish

Preparation:

This roast will be studded with slivered garlic and cooked slowly in a rich wine sauce.

Hint: Choose a roast that is nicely marbled with an even shape and uniform thickness.

Pat the roast dry. Make 1/2″ slits all over and insert the garlic slivers. Sprinkle both sides with seasoning.

Add a little olive oil to a deep cast iron skillet or Dutch Oven and begin browning the roast.

When the meat has been browned on all sides, add the onions and cook 2 minutes.

Pour in the club soda and let it reduce by half.

Whisk together the beef stock, wine and tomato paste. Pour the wine mixture over everything, you should have enough liquid to just cover the meat.

Now cover the pan with foil and place the lid over the foil to form a tight seal. Place in a 300º oven for 6 hours.

Look at that beautiful color! And you just know the meat is going to be very tender.

Remove the roast to a cutting board, slice and arrange on a platter. You can actually shred the meat with 2 forks, it’s that tender. Strain some of the pan juices to drizzle over the meat and garnish with fresh chives.

Rather than cook potatoes in the same pan with the roast, I made these smashed potatoes. You can go with the traditional carrot and potato combination or serve with mashed potato and green beans. All are classic restaurant combos that are sure to be a hit with your family.

Notes ♪♫ When cooking with wine, choose something that you can drink with dinner. A nice cabernet or merlot will go well with this dish. Never buy cooking wine, it is loaded with sodium and additives. Cheers! 🍷

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Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish. Often, I stumble upon something really tasty because it happened to be on sale, like this Striped Bass. It was on special one week, but now I buy it every chance I get.

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Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked. A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor. Like so many of my seafood recipes, I cooked it in a nonstick grill pan. This quick preparation ensures great flavor without drying out the fish.

Ingredients:

1 lb. striped bass
2 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. white wine
black pepper to taste
sprinkle of Old Bay®
2 tsp. butter
2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade. Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks. The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫ This simple pan grilled meal is on the table in no time. I use this cooking method for many types of seafood, just changing up the marinade. If you enjoyed this recipe, check out my Mahi Mahi, and Arctic Char.

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Smashed Potatoes

Tonight try something different from your usual potato side. These little potatoes are so tasty! This is a family style dish that you can serve on a pretty plate, or right from the pan- no fussing!

Marble potatoes come in round and fingerling variety, and you can find them in red, gold and even purple shades, they are all delicious! I like the round potatoes because they are more uniform in size, but if you can only find the fingerlings just cut them into smaller pieces so they all cook at the same time.

This easy dish is most definitely casual fare. Would I serve it if the king and queen were coming to dinner? Maybe not, but for everyday family meals it’s a winner.

Naturally gluten free!

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4-6 Servings

Ingredients:

1 bag marble or fingerling potatoes
2 tbsp. olive oil
2 tbsp. butter
seasoning of choice
fresh parsley or chives, for garnish
cooking spray

Preparation:

Rinse the potatoes and if needed cut the larger ones in half so that all are about the same size. Preheat the oven to 350º.

Steam the potatoes for 20 minutes to soften.

Line a half sheet pan with foil and mist with cooking spray. Arrange the potatoes on the baking sheet, leaving at least 2″ space in between.

Use a wide bottom mug to “smash” the potatoes by gently pressing them to flatten. I misted the bottom of the mug with cooking spray so the potatoes would release easily.

Melt butter and combine with the olive oil. Brush over the potatoes and season.

Bake for 20 minutes. Transfer to a serving platter or serve right in the pan.

For a pretty presentation garnish with fresh parsley or chives.

Notes: ♪♫ Potatoes are naturally gluten free and they are a regular part of my menu rotation. If you are limiting white potatoes, you might give these little marble potatoes a try. With more skin per bite, they are a healthier choice and a nice change from the usual!

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Individual Gluten Free Apple Crisp

There are times when you just want an individual size dessert. These single serving Apple Crisps are gluten free and easy to prepare with just a few ingredients. Perfect for portion control, small gatherings or when you don’t want to have leftovers to tempt you. Quite possibly the easiest dessert I have ever prepared! Baked and served in ramekins for a nice presentation.

4 Servings (you will need 1 apple 🍎 for every 2 servings)

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Ingredients:

Filling:

4 tsp. unsalted butter
2 medium apples (I used Honeycrisp)
1 tbsp. lemon juice
2 tbsp. white sugar
2 tbsp. brown sugar
1 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Topping:

1/4 cup gluten free all-purpose flour
1/4 cup gluten free rolled oats
3 tbsp. brown sugar
3 tbsp. white sugar
1/4 cup unsalted butter, cut into small dice

Use my Promo Code MGFC30 for 30% off your non-sale purchase at Better Batter!

Preparation:

Prepare the ramekins by rubbing each with 1 tsp. softened butter. I set mine up in a square baking pan, to make it easier getting them in and out of the oven.

Peel the apples and cut into small dice, then toss with lemon juice (to prevent browning).

Whisk together the filling ingredients.

Toss the apples with the filling mixture.

Fill the ramekins and refrigerate while you make the topping.

Whisk together the topping ingredients and use a pastry cutter (or knife and fork, or your fingers) to incorporate the butter.

The butter should be broken down into small, pea sized pieces.

Spread the topping mixture over each ramekin.

Place the ramekins in a baking dish for easier handling. Bake at 375º for 25 minutes. The filling will be bubbling up on the sides. Let them cool slightly before serving. For a little something extra, serve with a scoop of ice cream or frozen yogurt!

Notes ♪♫ Whether or not you continue to consume oats is a personal choice.

Look for the gluten free label when shopping for grains, even those (like oats) that are naturally gluten free because of potential cross contact during farming, harvesting, transport and production. If you have Celiac disease, always look for purity protocol oats (dedicated gluten free fields, mill, and production line). If you are among the small percentage who cannot consume oats in any form, substitute almond flour in this recipe.

Gluten Free Beef Stroganoff

I love making over my favorite comfort foods! Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013! Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version. Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

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Ingredients:

12 oz. 90% lean ground beef
olive oil
1/2 medium sweet onion, sliced thin
8 baby bella mushrooms, sliced thin
2 garlic cloves, minced
dash of gluten free Worcestershire sauce
2 tbsp. tomato paste
1 cup gluten free beef or vegetable stock
1/4 cup light sour cream
2 tbsp. half and half
1/2 tsp. Montreal steak seasoning
3 oz. gluten free ribbon pasta
1/3 cup shredded Gruyere cheese
1/4 cup gluten free seasoned breadcrumbs

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet. I used my Cast Iron Braiser, it goes from stovetop to oven to table. Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil. Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and garlic and continue cooking until they release their liquid. Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste. Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with 1/2 tsp. of Montreal Steak seasoning and a dash of Worcestershire sauce.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture.

Whisk together the broth, sour cream and half and half. Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with the breadcrumbs and cheese. Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color. Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table. Serve it right from the pan!

Leftovers (if you have any 😉) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free noodles on sale locally, and they were absolutely perfect in this dish. If you can’t find them near you, check online or substitute your favorite gluten free pasta.

Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch. I have been making some version of this dish for years, even before my Celiac diagnosis. This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious! Just prep the night before and bake in the morning, a real time saver when you are having company!

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At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread. Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread. I make this bread specifically for French toast and it is amazing! Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah. But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!

Ingredients:

9 slices gluten free millet bread, cut into cubes
8 oz. cream cheese, softened
4 oz. vanilla Greek yogurt
1 cup fresh blueberries, divided use
9 large eggs
1-1/2 cups 1% milk
3/4 tsp. vanilla extract
1/4 cup real maple syrup
pinch of nutmeg and cardamom
powdered sugar, for dusting

Preparation:

Two days before, bake the Millet Bread. Cool completely on a rack and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2-quart square glass baking dish with cooking spray. Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes. Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom. Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick. Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven). Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve. Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling. And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional. We had a little left over, and it was just as good the next day!

Notes ♪♫ Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free? In many cases, changing one or two ingredients is all you need to convert a recipe to gluten free. So don’t hesitate to check out traditional recipes and make substitutions. Always check labels for gluten containing ingredients. In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean? Yes please! Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan. Both the cook and the dishwasher are sure to love this one dish meal! You can change up the seasonings to suit your taste or just use salt and pepper. I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Ingredients:

3 boneless pork chops, 6 oz. each
olive oil, divided use
maple flavor grill seasoning
2 cups baby yellow marble potatoes
garlic pepper seasoning
2 strips of cooked bacon cut into slivers, divided use
1 bunch of asparagus
Montreal steak seasoning
cooking spray

Preparation:

Line a half sheet pan with foil and mist with cooking spray. Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time. If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking. Rinse the potatoes and cut them into even size pieces. In a small bowl, toss them with olive oil and seasoning. I like a garlic pepper seasoning like this one from McCormick. Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil. Sprinkle with seasoning and lay them out in the center of the pan. Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard. Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon. Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º. Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º. Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times, but supermarket brands like McCormick offer a wide range of herbs, spices and blends that are gluten free. McCormick is forthcoming with ingredients and will note any allergens in their labeling.

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Gluten Free Sausage and Hash Brown Casserole

Breakfast casseroles are my go-to for morning entertaining or a light dinner. Easy and convenient, this recipe is the perfect size for a small gathering, but you can double it for larger families (or bigger appetites). Gluten free with no oddball ingredients to purchase, just prep the night before and bake in the morning!

9 servings

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Ingredients:

I love that you can vary the ingredients and have something a little different each time. Today I’m using a mild Italian chicken sausage, but you can sub a spicier sausage, ham or bacon. Shredded hash brown potatoes will give you a smoother consistency, or use the cubed for more definition. Cheddar is a classic choice for this casserole, but any cheese will work. I used my favorite, gruyere. Colorful veggies like bell pepper and broccoli can be added but be sure to cook them in advance to remove some of their moisture. With extra veggies you may need to extend the cook time.

Ingredients:

12 oz. hash brown potatoes, shredded or cubed
9 oz. gluten free Italian chicken sausage, or use your favorite
1 tsp. olive oil
3/4 cup shredded gruyere cheese, or use cheddar
7 large eggs
1 cup milk (I used 2%)
1 tsp. gluten free breakfast sausage seasoning or seasoned salt
paprika
cooking spray

Preparation:

Coarsely chop the sausage, or pulse in an electric chopper.

Heat 1 tsp. olive oil in a nonstick skillet and brown the sausage. Set aside to cool.

Combine the hash browns and sausage with half of the cheese and mix thoroughly.

Beat the eggs with the milk and seasoning.

Mist an 8 x 8″ square glass baking dish with cooking spray. Spread the potato and sausage mixture evenly in the dish and pour the egg mixture over everything. Top with the remaining cheese and sprinkle with paprika.

Cover tightly with foil and be sure to mist the foil with cooking spray first to prevent sticking. Refrigerate overnight.

In the morning, take the dish out of the refrigerator at least one-half hour before baking (so the glass doesn’t crack). Preheat the oven to 350º. Remove the foil and bake for 1 hour. If needed, bake for an additional 10-15 minutes. Note, other items baking at the same time will lengthen the cook time.

The casserole will be golden brown with the sides pulling away from the baking dish. Check the center with a toothpick, it should come out dry.

This casserole is a complete meal, but you can serve it with a nice fruit salad, bacon or ham. Don’t fight over the corners!

Notes ♪♫ Frozen hash brown potatoes are a great convenience, but always check the label for gluten containing ingredients, especially if they are seasoned. Today there are so many options for gluten free sausage, ham and bacon. You should have no problem finding one that your family will enjoy. Always be careful with spice blends and grate your own cheese for best flavor and no unwanted additives.

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Gluten Free Chicken Parmesan

At the beginning of my gluten free journey, one of my first successful home cooked meals was a personal favorite of mine, Chicken Parmesan. I am Italian so this was a big deal! In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic Italian American comfort food that tastes just like the one you remember!

Serving size, 1-2 cutlets per person

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Ingredients:

thin sliced boneless chicken breast, 6 oz. per serving
superfine white rice flour
1 egg + 1 tbsp. water
Tuscan seasoning
gluten free seasoned Italian breadcrumbs (I recommend Aleia’s)
olive oil
marinara sauce, jar or homemade
shredded cheese (mozzarella, parmesan, fontina, gruyere)
Italian parsley for garnish

Preparation:

To save time, I bought thin sliced chicken breast. For thicker cuts, you will need to place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet. Cut into 6 oz. serving portions.

Before you get started with the chicken, preheat the oven to 350º. Stir together a small batch of marinara sauce. I used a 29 oz. can of tomatoes, 3/4 cup diced onion, 1 minced garlic clove, 1 tsp. brown sugar, 2 tsp. basil and 1 tsp. oregano. Read more about how I make my marinara sauce here. You can of course just warm up some jar sauce (I won’t tell 😉).

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs. Sprinkle the rice flour and egg with seasoning.

Heat 2 tbsp. olive oil in a large non-stick skillet. Pat each piece of chicken in the seasoned flour. Next, dip the floured chicken in the egg, shaking off the excess. Finally, roll in the breadcrumbs, turning to coat both sides.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven. Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese. While mozzarella is traditionally used in this recipe, you can use any cheese you prefer (I love gruyere or fontina).

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

I made Jovial Caserecce brown rice pasta, and it was delicious! Confession, all the while I was cooking, I had my eye on the biggest piece of chicken, and I finished every bite!

When I made this for company, no one knew it was gluten free. Mum’s the word!

Notes ♪♫ Superfine white rice flour works better than gluten free all-purpose flour in this recipe. Don’t use a flour blend that contains gum, as the breading may turn out soggy. Always check ingredient labels for prepared sauces, seasoning mixes and grated cheese.

Gluten Free Chicken Parmesan

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Description

In this post, I’ll show you how with just 2 ingredient swaps I made a gluten free adaptation of this classic Italian American comfort food that tastes just like the one you remember!

Ingredients

Scale

thin sliced boneless chicken breast, 6 oz. per serving
superfine white rice flour
1 egg + 1 tbsp. water
Tuscan seasoning
gluten free seasoned Italian breadcrumbs (I recommend Aleia's)
olive oil
marinara sauce, jar or homemade
shredded cheese (mozzarella, parmesan, fontina, gruyere)
Italian parsley for garnish

Instructions

If possible, use thin sliced chicken breast. For thicker cuts, place the chicken between 2 sheets of plastic wrap and pound to 1/2″ thickness with a meat mallet. Cut into 6 oz. serving portions.

Preheat the oven to 350º. Stir together a small batch of marinara sauce or warm up some jar sauce. (Read more about how I make my marinara sauce here.)

Set up 3 breading trays, one with rice flour, one with the beaten egg + water, and one with gluten free breadcrumbs. Sprinkle the rice flour and egg with seasoning.

Cook the chicken 3 minutes per side, until nicely browned.

Don’t crowd the chicken in the pan, if necessary, cook it in 2 batches.

The chicken does not need to be cooked through at this point, it will finish in the oven. Transfer the browned cutlets to a baking sheet.

Top each piece with a ladle (~1/4 cup) of marinara and shredded cheese. While mozzarella is traditionally used in this recipe, you can use any cheese you prefer (I love gruyere or fontina).

Finish in the oven for 15-20 minutes or until the cheese is melted.

Garnish with parsley and serve with your favorite gluten free pasta.

Notes

♪♫ Superfine white rice flour works better than gluten free all-purpose flour in this recipe. Don’t use a flour blend that contains gum, as the breading may turn out soggy. Always check ingredient labels for prepared sauces, seasoning mixes and grated cheese.

Gluten Free Air Fryer Fish and Chips

I hadn’t had Fish and Chips in years! The last time was long before my Celiac diagnosis, and even back then I didn’t order it often, because of how miserable I would feel afterward. At the time I just thought that fried food didn’t agree with me. Who knew?

Today, along with being gluten free, I still avoid fried food. So, I never imagined I would be enjoying Fish and Chips again.

But never say never…

Enter the air fryer.

I’ve had my air fryer for a while now (best gift ever!) and have been obsessed with making fries, practicing over and over until I got the cook time and temperature just right. In my air fryer, 25 minutes at 400º seems to be the sweet spot. The size of the potato, thickness of the fries, and other food being cooked at the same time will all affect the results. The fries need to be spread out evenly with plenty of space to get crispy on the outside.

Once I got my fries perfected, Fish and Chips just seemed like the next challenge. After looking at a few traditional recipes I was able to make a gluten free version and it came out so good! For the breading, do not use all-purpose gluten free flour. Most of these flour blends are formulated for baking and contain starches and gums that can make your breading soggy. In this recipe I used Bob’s Red Mill white rice flour and Gillian’s original gluten free breadcrumbs. Rice flour is far less expensive than all purpose and gets the job done.

Dinner for two

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Ingredients:

For the Fish:

1 lb. firm white fish such as cod
1/4 cup white rice flour
1 egg, beaten with 1 tbsp. water
1/3 cup gluten free breadcrumbs
cooking spray
Old Bay seasoning

For the Chips:

1 large russet potato
1 tbsp. olive oil
seasoned salt to taste
paprika
cooking spray

Preparation:

I used a russet potato and left the skin on for better texture and nutrition. Wash the potato and dry completely. Slice into 1/3″ rounds, then cut into 1/2″ pieces.

Toss with 1 tbsp. olive oil, seasoned salt and a sprinkle of paprika.

Preheat the air fryer for 5 minutes at 400º. Mist 2 trays with cooking spray and divide the potatoes between the two. I found that using 2 trays gives a better result, as the potatoes can be spread farther apart in an even layer. Place trays on the top 2 shelves of the air fryer and set it for 25 minutes at 400º.

While the chips are getting started prepare the fish. You want a thick, firm white fish for this recipe. Cod or haddock are the usual choices but today I got this beautiful Sablefish on sale.

Set up 3 breading trays with the rice flour, beaten egg + water, and breadcrumbs. Season each with Old Bay.

Cut the fish into 4 pieces and remove the skin with a sharp knife.

Spray the air fryer tray with cooking spray. Dip each piece of fish in the flour, then into the egg, shaking off the excess. Next roll in the breadcrumbs and place on the rack. Repeat with all 4 pieces.

When the fries have cooked for 10 minutes turn them over and move the trays to the bottom 2 racks. Mist the fish lightly with cooking spray and place it on the top rack.

Continue cooking 15 minutes longer, turning the fish halfway through. When you turn the fish over, mist the top with cooking spray. Keep an eye on the fries and watch that they don’t burn.

The fries (or chips) are perfect. I mean, just look at them!

And here is the fish. Light and crispy on the outside, moist and flaky on the inside.

The sablefish was amazing, I don’t know if I’ll be able to find it again at a reasonable price, but I will be on the lookout. As mentioned before, this recipe will most certainly work with cod or any firm, white fish.

This was one of my favorite air fryer meals to date. I will be making it over and over again!

Notes ♪♫ All air fryers are different. Cook times given in this post are what works for me and should be used as a guide. My air fryer is a shelf style (oven style with shelves and rotisserie). If yours is a basket style, you will need to cook the fish and chips separately. Cook the potatoes first as they take longer, and keep warm while you do the fish. When the fish is ready you can reheat the fries for a minute or two.

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