Air-Fryer Sole and Asparagus Bundles with Tarragon Butter
By Afton CyrusPublished on February 14, 2020
Time
40 minutes (14 minutes cook time)
Yield
Serves 2
Ingredients
8 ounces asparagus, trimmed1 teaspoon extra-virgin olive oil Salt and pepper 4 (3-ounce) skinless sole or flounder fillets, ⅛ to ¼ inch thick4 tablespoons unsalted butter, softened1 small shallot, minced1 tablespoon chopped fresh tarragon ¼ teaspoon lemon zest plus ½ teaspoon juice
Before You Begin
Look for asparagus spears that are about ½ inch thick.
Instructions
- Toss asparagus with ½ teaspoon oil, pinch salt, and pinch pepper in bowl. Cover and microwave until bright green and just tender, about 3 minutes, tossing halfway through microwaving. Uncover and set aside to cool slightly.
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Pat sole dry with paper towels and season with salt and pepper. Arrange fillets skinned side up on cutting board, with thicker ends closest to you. Arrange asparagus evenly across base of each fillet, then tightly roll fillets away from you around asparagus to form tidy bundles.
- Rub bundles evenly with remaining ½ teaspoon oil and arrange seam side down on sling in prepared basket. Place basket in air fryer and set temperature to 300 degrees. Cook until asparagus is tender and sole flakes apart when gently prodded with paring knife, 14 to 18 minutes, using sling to rotate bundles halfway through cooking.
- Combine butter, shallot, tarragon, and lemon zest and juice in bowl. Using sling, carefully remove sole bundles from air fryer and transfer to individual plates. Top evenly with butter mixture and serve.
Time
40 minutes (14 minutes cook time)Yield
Serves 2Ingredients
8 ounces asparagus, trimmed
1 teaspoon extra-virgin olive oil
Salt and pepper
4 (3-ounce) skinless sole or flounder fillets, ⅛ to ¼ inch thick
4 tablespoons unsalted butter, softened
1 small shallot, minced
1 tablespoon chopped fresh tarragon
¼ teaspoon lemon zest plus ½ teaspoon juice
Ingredients
8 ounces asparagus, trimmed
1 teaspoon extra-virgin olive oil
Salt and pepper
4 (3-ounce) skinless sole or flounder fillets, ⅛ to ¼ inch thick
4 tablespoons unsalted butter, softened
1 small shallot, minced
1 tablespoon chopped fresh tarragon
¼ teaspoon lemon zest plus ½ teaspoon juice
Ingredients
8 ounces asparagus, trimmed
1 teaspoon extra-virgin olive oil
Salt and pepper
4 (3-ounce) skinless sole or flounder fillets, ⅛ to ¼ inch thick
4 tablespoons unsalted butter, softened
1 small shallot, minced
1 tablespoon chopped fresh tarragon
¼ teaspoon lemon zest plus ½ teaspoon juice
Why This Recipe Works
Rolled around a filling into a tidy package, the fish is easier to maneuver and is perfectly shaped for the air fryer. For the filling, we chose asparagus, which was easy to prep and made for an attractive presentation. To ensure the spears became tender as the fish finished cooking, we steamed them in the microwave before rolling them in the fillets. Placing the bundles on a foil sling made transferring them easy, and rubbing them with oil kept the fillets from sticking to each other. To flavor the mild, lean fish, we dotted the bundles with a compound butter made with tarragon, minced shallot, and lemon zest and juice when they came out of the fryer. Served with a salad or grain, this is a light and sophisticated dinner for two.
Before You Begin
Look for asparagus spears that are about ½ inch thick.
Instructions
- Toss asparagus with ½ teaspoon oil, pinch salt, and pinch pepper in bowl. Cover and microwave until bright green and just tender, about 3 minutes, tossing halfway through microwaving. Uncover and set aside to cool slightly.
- Make foil sling for air-fryer basket by folding 1 long sheet of aluminum foil so it is 4 inches wide. Lay sheet of foil widthwise across basket, pressing foil into and up sides of basket. Fold excess foil as needed so that edges of foil are flush with top of basket. Lightly spray foil and basket with vegetable oil spray.
- Pat sole dry with paper towels and season with salt and pepper. Arrange fillets skinned side up on cutting board, with thicker ends closest to you. Arrange asparagus evenly across base of each fillet, then tightly roll fillets away from you around asparagus to form tidy bundles.
- Rub bundles evenly with remaining ½ teaspoon oil and arrange seam side down on sling in prepared basket. Place basket in air fryer and set temperature to 300 degrees. Cook until asparagus is tender and sole flakes apart when gently prodded with paring knife, 14 to 18 minutes, using sling to rotate bundles halfway through cooking.
- Combine butter, shallot, tarragon, and lemon zest and juice in bowl. Using sling, carefully remove sole bundles from air fryer and transfer to individual plates. Top evenly with butter mixture and serve.
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