Name: Air-Fryer Harissa-Rubbed Haddock with Brussels Sprouts and Leek
Total time: 35 min
Ingredients: 12 ounces brussels sprouts , trimmed and halved; 1 large leek , white and light green parts only, halved lengthwise, sliced 1 inch thick, and washed thoroughly; 3 tablespoons extra-virgin olive oil , divided; ½ teaspoon table salt , divided; 4 teaspoons harissa paste; 2 (4- to 6-ounce) skinless haddock fillets , 1 to 1½ inches thick; 1 teaspoon grated lemon zest , plus lemon wedges for serving

Why This Recipe Works

We used harissa, a North African spice paste, to create a zesty crust on the mild- flavored fish. The vegetables got a head start so that they could begin to soften, and then they finished cooking underneath the fish at a hotter temperature to crisp up and char around the edges. Cutting the leek into large pieces, 1-inch thick, helped it cook alongside the hardier sprouts without getting overly charred. Look for small brussels sprouts no bigger than a golf ball, as they're likely to be sweeter and more tender than large sprouts.

Before You Begin

If you can find only large sprouts, quarter them. Black sea bass, cod, hake, and pollack are good substitutes for the haddock. Tail-end fillets can be folded to achieve the proper thickness. This recipe can be easily doubled.

Instructions

Toss brussels sprouts and leek with 2 tablespoons oil and ¼ teaspoon salt in bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer; set temperature to 350 degrees; and cook for 10 minutes, stirring vegetables halfway through cooking.

Combine harissa paste, remaining 1 tablespoon oil, and remaining ¼ teaspoon salt in small bowl. Pat haddock dry with paper towels and rub with harissa mixture. Stir vegetables, then place fillets, skinned side down, on top, spaced evenly apart. Return basket to air fryer; increase temperature to 400 degrees; and cook until haddock is lightly browned, flakes apart when prodded gently with paring knife, and registers 135 degrees, 8 to 14 minutes.

Transfer haddock to serving platter. Stir lemon zest into vegetables and season with salt and pepper to taste. Transfer vegetables to platter with haddock and serve with lemon wedges.