Parmesan Fish Fillets

Prep time: 8 minutes | Cook time: 17 minutes | Serves 4

¹⁄₃ cup grated Parmesan cheese

½ teaspoon fennel seed

½ teaspoon tarragon

¹⁄₃ teaspoon mixed peppercorns

2 eggs, beaten

4 (4-ounce / 113-g) fish fillets, halved

2 tablespoons dry white wine

1 teaspoon seasoned salt

1. Place the grated Parmesan cheese, fennel seed, tarragon, and mixed peppercorns in a food processor and pulse for about 20 seconds until well combined. Transfer the cheese mixture to a shallow dish.
2. Place the beaten eggs in another shallow dish.
3. Drizzle the dry white wine over the top of fish fillets. Dredge each fillet in the beaten eggs on both sides, shaking off any excess, then roll them in the cheese mixture until fully coated. Season with the salt.
4. Arrange the fillets in the air fryer basket.
5. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 345ºF (174ºC), and set time to 17 minutes.
6. Flip the fillets once halfway through the cooking time.
7. When cooking is complete, the fish should be cooked through no longer translucent. Remove from the oven and cool for 5 minutes before serving.