Quick Fish and New Potato Gratin in Air Fryer
A quick and tasty dinner with tender white fish and crispy new potatoes, cooked in the Air Fryer in just 25 minutes.
Steps
- 1
Preheat the Air Fryer to 350°F (180°C).
- 2
In a bowl, toss the new potatoes with olive oil, salt, pepper, and paprika. Arrange them in a single layer in the Air Fryer basket.
- 3
Place the cod fillets on top of the potatoes. Brush with a little extra oil if desired.
- 4
Cook for 15 minutes, then gently shake the basket for even cooking.
- 5
Continue cooking for another 10 minutes, until the fish flakes easily and the potatoes are golden and crispy.
- 6
Remove from the Air Fryer, let rest for 2 minutes, then garnish with fresh parsley and serve.
Shopping list
cod fillets, baby potatoes, olive oil, salt, black pepper, sweet paprika, fresh parsley
Recipe story
Gratins were popularized in 19th-century French cuisine, often made with fish and potatoes, ingredients readily available in coastal regions. The recipe has evolved over time, adapting to modern cooking methods like the Air Fryer while retaining the characteristic creamy texture and golden crust.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Parsley
In Greek mythology, parsley was associated with death and rebirth, planted on graves to symbolize the cycle of life. Romans used it generously in cooking and as a remedy for hangovers.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
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