Air Fryer Mediterranean Cod (Printable Version)

Tender cod parcels with Mediterranean vegetables, olives and lemon, air-fried for a light, flavorful gluten-free main.

# 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 - ½ tsp kosher salt
14 - ¼ tsp freshly ground black pepper

# Directions:

01 - Set your air fryer to 350°F and allow it to preheat while you prepare the ingredients.
02 - In a mixing bowl, combine the sliced red bell pepper, zucchini, red onion, cherry tomatoes, Kalamata olives, 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 until the vegetables are evenly coated.
03 - Cut 4 sheets of parchment paper, approximately 12 × 16 inches each, and lay them flat on your work surface.
04 - Place one cod fillet in the center of each parchment sheet. Season the top side with the remaining salt and pepper.
05 - Divide the vegetable mixture evenly among the four fillets, mounding it on top. Arrange 2–3 lemon slices over each portion and drizzle with the remaining olive oil.
06 - Fold the parchment over each fillet and crimp the edges tightly to form sealed packets, enclosing the fish and vegetables completely en papillote style.
07 - Place the parchment packets in the air fryer basket, working in batches if needed to avoid overcrowding. Cook at 350°F for 13–15 minutes, until the cod is opaque throughout and flakes easily with a fork.
08 - Carefully open the parchment packets, watching for the hot steam. Serve the cod and vegetables either directly in the parchment or transferred to individual plates. Garnish with extra fresh herbs or capers if desired.

# Quick Tips:

01 -
  • Cooking in parchment locks in every drop of moisture, so even lean cod turns buttery and lush without a drop of butter.
  • It genuinely tastes like something you would order on a sun bleached terrace in Greece, but it comes together in thirty minutes on a weeknight.
  • Cleanup is almost nothing because the parchment catches everything and your air fryer basket stays pristine.
02 -
  • If you do not seal the parchment edges tightly, the steam escapes and the fish dries out instead of poaching in its own fragrant moisture.
  • Do not skip preheating the air fryer because a cold start means uneven cooking and rubbery fish.
  • Check the cod at 13 minutes rather than 15 because thinner fillets cook fast and overcooked cod turns chalky in seconds.
03 -
  • Fold and crimp the parchment packets on the counter next to the air fryer so you never have to move them far and risk tearing the paper.
  • Pat the cod fillets completely dry with paper towels before seasoning because excess moisture prevents the olive oil from coating evenly and dilutes the flavor.

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