Air-Fryer Harissa-Rubbed Haddock with Brussels Sprouts and Leek

Name: Air-Fryer Harissa-Rubbed Haddock with Brussels Sprouts and Leek
Yield: Serves 2
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

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By Rebeccah Marsters

Main Courses

Vegetables

Fish & Seafood

For this beautifully satisfying dinner that's great for a date night, we air-fried a hearty pile of vegetables—earthy brussels sprouts and a tender leek—with halibut.

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

SERVES2

TIME35 minutes

Air-Fryer Harissa-Rubbed Haddock with Brussels Sprouts and Leek

A cookbook recipe exclusively for All-Access members from Healthy Air Fryer

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...

This is a members' feature.