Fish rolls with broccoli, sun-dried tomatoes, and anchovies in an air fryer.
A source of protein and omega-3 fatty acids, this dish supports heart and brain health. Broccoli and sun-dried tomatoes add antioxidants and fiber, while anchovies provide a rich flavor, making it perfect for a keto diet.
Roman Klymenko
15 years on low-carb nutrition
Chop the onion (50 g) and celery (25 g) finely. Break the broccoli (120 g) into florets and blend it in a blender in short pulses until it reaches a crumbly consistency. Chop the sun-dried tomatoes (25 g) and parsley (10 g) finely, and mash the anchovies (15 g) into a paste.
Heat ghee (30 g) in a pan over medium heat. Sauté the onion and celery until soft, then add the broccoli and cook for another 3 minutes. Remove from heat and let it cool slightly.
Grease a small baking dish with oil. Mix the broccoli with almond flour (60 g), sun-dried tomatoes, parsley, and anchovies. Season with salt and pepper and stir.
Season the cod fillet (480 g) with salt, pepper, and drizzle with lemon juice (30 g). Divide the filling among the pieces of fish, roll them up, and place them in the dish seam side down.
Pour fish stock (80 g) into the dish. Preheat the air fryer to 180 °C and bake the rolls for 10 minutes, until the fish is opaque and flakes easily with a fork.
Before serving, drizzle the rolls with the juice released in the dish as a sauce. Serve immediately, and you can add a wedge of lemon on the side.
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