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Air Fried Whitefish with Spinach and Tomatoes

  • Author: Nicole Triebe
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Air Fryer
  • Cuisine: Italian



2 x 6 oz whitefish filets


Salt and pepper

For the sauce:

3 tbl butter

2 tbl balsamic vinegar

Pinch of salt

8 oz spinach

mushrooms (oyster)

grape tomatoes





Preheat the Air Fryer to 360°F for 5 minutes.

Rinse and pat try the whitefish filets. Spray with coconut oil spray and season with salt, pepper, and paprika on both sides.

Place parchment paper or air fryer baking paper inside of the base of the air fryer basket. Lightly spray the paper with coconut oil

Place the fish on top of the paper

Air Fry at 360°F for about 6-12 minutes, depending on thickness. You should be able to easily flake the whitefish with a fork. Thicker filets will take longer to cook.

Make the brown butter by melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to foam. The color will change from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell a nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool. Add balsamic vinegar and stir to combine.

In a medium saute pan over medium heat, add 1 tbl butter and melt. Add mushrooms and tomatoes until tomatoes begin to burst and mushrooms soften. Add spinach and cover with a lid until it wilts. Add half the brown butter balsamic sauce to the spinach and mushrooms.

When plating, place spinach on the bottom and fish over top. Top with additional brown butter balsamic sauce. Serve!

Keywords: fish; air fryer; dinner