Poisson Braisé

Blend half of onion with garlic, ginger, scotch bonnet, parsley, 2 tablespoons of lemon juice, vegetable oil, most of salt (keep a pinch for the relish) and black pepper into a rough paste.

Cut 3 deep slashes on each side of tilapia. Rub spice paste all over and into the slashes and the belly. Marinate for 20 minutes.

Line the basket with oiled parchment. Air fry marinated fish, one at a time if your basket is small, flipping carefully halfway, until the skin is crisp and the flesh flakes from the bone (63 C at the thickest part).

Finely dice the rest of onion and mix with tomatoes, the last tablespoon of lemon juice and the pinch of salt you kept.

Serve grilled fish topped with tomato relish.