Air Fryer Mediterranean Cod (Printable)

Herb-scented cod with Mediterranean vegetables sealed in parchment and air-fried for a light, flaky dinner.

# What You’ll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (about 5 oz each)

→ Vegetables

02 - 1 small red bell pepper, thinly sliced
03 - 1 small zucchini, cut into half-moon slices
04 - 1 small red onion, thinly sliced
05 - 12 cherry tomatoes, halved
06 - 8 Kalamata olives, pitted and halved

→ Aromatics & Herbs

07 - 2 garlic cloves, thinly sliced
08 - 2 tbsp fresh parsley, chopped
09 - 1 tsp dried oregano
10 - 1 lemon, thinly sliced

→ Dressing

11 - 3 tbsp extra virgin olive oil
12 - 1 tbsp fresh lemon juice
13 - 1/2 tsp kosher salt
14 - 1/4 tsp freshly ground black pepper

# How to Prepare:

01 - Set the air fryer to 350°F (180°C) and allow it to fully preheat while you prepare the ingredients.
02 - In a mixing bowl, combine the sliced red bell pepper, zucchini, red onion, cherry tomatoes, Kalamata olives, sliced garlic, chopped parsley, and dried oregano. Drizzle with half the olive oil and the lemon juice, then season with half the salt and pepper. Toss gently until everything is evenly coated.
03 - Cut 4 large sheets of parchment paper, approximately 12x16 inches each, and lay them flat on your work surface.
04 - Place one cod fillet in the center of each parchment sheet. Season the fillets with the remaining salt and pepper. Divide the vegetable mixture evenly among the four fillets, piling it on top. Arrange 2–3 lemon slices over each portion and drizzle with the remaining olive oil.
05 - Fold the parchment paper over each fillet and crimp the edges firmly to create tightly sealed packets (en papillote), ensuring no steam can escape during cooking.
06 - Place the sealed parchment packets in the air fryer basket, working in batches if needed. Cook for 13–15 minutes until the cod turns opaque and flakes easily when tested with a fork.
07 - Carefully open the parchment packets, watching for hot steam. Serve immediately, either presented directly in the parchment or transferred to individual plates. Garnish with extra fresh parsley or capers if desired.

# Expert Advice:

01 -
  • Cooking fish in parchment keeps it incredibly moist while locking in every drop of flavor, something I never managed with pan frying.
  • The whole thing comes together in thirty minutes with almost no cleanup, which makes it perfect for those evenings when you want something healthy but cannot face a sink full of dishes.
02 -
  • Do not skip crimping the parchment edges firmly, because I once lost all the steam through a loose corner and ended up with dry fish and chewy vegetables.
  • Pat the cod fillets completely dry before seasoning them or the parchment will not seal properly and the fish will steam unevenly.
03 -
  • Brush the inside of the parchment paper lightly with olive oil before adding the fish to prevent any sticking, especially at the edges where the fish might shift during cooking.
  • Slice all your vegetables as uniformly thin as possible because even thickness means even cooking and no crunchy surprises in your finished parcel.

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