Description
A light and vibrant Mediterranean cod cooked in parchment in the air fryer, topped with juicy tomatoes, olives, lemon, and herbs. Tender, flaky, and ready in just over 20 minutes.
Ingredients
Units
Scale
- 4 cod fillets, about 6 ounces each
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 whole lemon, sliced into rounds
- 1/4 cup kalamata olives, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the air fryer to 375 degrees Fahrenheit for 3 to 5 minutes.
- In a bowl, gently mix cherry tomatoes, red onion, olives, garlic, olive oil, oregano, salt, and black pepper.
- Cut four large pieces of parchment paper and place one cod fillet in the center of each piece.
- Spoon the tomato mixture evenly over each fillet and top with lemon slices.
- Fold the parchment over the fish and crimp the edges tightly to seal each packet.
- Place the packets in the air fryer basket without overlapping and cook for 10 to 12 minutes, until the cod flakes easily with a fork.
- Carefully open the packets to release steam, sprinkle with fresh parsley, and serve immediately.
Notes
- Pat the cod dry before seasoning to help the flavors adhere better.
- Do not overcrowd the air fryer basket to ensure even cooking.
- If fillets are thicker, add 2 to 3 extra minutes of cooking time.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 fillet with toppings
- Calories: 280
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 70mg