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400g baby or salad potatoes, diced into small, bite-sized cubes

1 tbsp olive oil

1 tsp sweet smoked paprika

Pinch of sea salt

2 chunky cod fillets

1 tbsp olive oil

1 punnet (approx. 250g) cherry tomatoes, halved

2 cloves of garlic, finely sliced

Juice of half a lemon

A handful of fresh basil or parsley, roughly chopped

Sea salt and black pepper

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1. Toss the diced potatoes in a bowl with the olive oil, smoked paprika, and salt until evenly coated. Tip them into the air fryer basket in a single layer. Set the air fryer to 200 Celsius and cook for 12 to 15 minutes, giving the basket a shake halfway through.

2. When the potatoes have about 8 minutes left, pat the cod fillets dry and season with salt and pepper. Heat 1 tbsp of olive oil in a large frying pan over a medium-high heat. Add the cod and leave it completely undisturbed for 3 to 4 minutes so it forms a golden crust on the bottom.

3. Carefully flip the fish. Immediately add the halved cherry tomatoes and sliced garlic to the empty spaces in the pan. Let them blister and break down alongside the fish for another 3 to 4 minutes while the potatoes finish in the air fryer.

4. Once the fish flakes easily and the tomatoes are soft, take the pan off the hob. Squeeze over the lemon juice and scatter the fresh herbs.

5. Serve the flaky cod and juicy blistered tomatoes straight over the crispy air-fried potatoes.

Note on Alternative Fish:

You can easily substitute the cod with other white fish, but you will need to reduce the cooking time in the pan:

 Tilapia: Cook for 2 to 3 minutes per side. It holds its shape well and has a mild flavour.

 Megrim (Cornish Sole) or other thin flatfish: Cook for just 1 to 2 minutes per side so it doesn't dry out. Double-check for tiny pin bones before serving.

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