Whole Fish in Air Fryer – Quick and Healthy Recipe
A tender and flavorful whole fish cooked quickly in the air fryer. Perfect for a light and tasty dinner.
Steps
- 1
Preheat air fryer to 190°C (375°F) for 5 minutes.
- 2
Rinse the fish (keep head intact). Using a knife, remove scales, cut off fins and tail, open the belly and remove innards.
- 3
Place lemon slices and dill (or other herbs) inside the fish. Season the inside with salt and pepper.
- 4
Pat the outside of the fish dry with paper towels. Brush both sides with olive oil. Sprinkle with paprika, salt, and pepper.
- 5
Place the fish on a piece of parchment paper in the air fryer basket. Optionally, add halved cherry tomatoes around it.
- 6
Cook for about 15 minutes (or 10-12 minutes per 2.5 cm thickness), until the flesh is white, opaque, and internal temperature reaches 63°C (145°F).
- 7
Let the fish rest for a few minutes, then cut along the middle to fillet and serve the tender meat.
Shopping list
1 whole small fish, 1/2 tsp dried dill, 1 tsp salt, 1/4 tsp black pepper, 1 tsp paprika, 1/2 tbsp olive oil, 1/2 lemon (sliced), optional cherry tomatoes
Recipe story
Whole roasted fish is a cherished dish in Mediterranean cuisines, where dill and lemon highlight the fish's freshness. In Greece, this cooking method is traditional, symbolizing hospitality and family joy. The air fryer adaptation preserves the essence of these culinary techniques, offering a quick and healthy version.
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'.
Dill
In ancient Rome, dill was considered a symbol of prosperity, and gladiators consumed it before battles to boost their courage. In the Middle Ages, it was used as a magical ingredient against witchcraft.
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.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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