Melt 1⁄2 tablespoon of butter in a sauté pan over
medium-high heat. Now, cook the leek and garlic until tender and aromatic. Add
the stock and wine to deglaze the pan.
Preheat the air fryer to 190°C.
Grease a casserole dish with the remaining ½ tablespoon of melted butter.
Place the fish in the casserole dish. Add the seasonings.
Top with the sautéed leek mixture. Add the tomato purée.
Cook for 10 minutes in the preheated air fryer.
Top with grated Parmesan cheese; cook an additional 7 minutes until the crumbs are golden. Bon appétit!
