Crispy Air Fryer Cod

Prep 15 min

|

Cook 10 min

|

Ready in 25 min

This recipe is a delicious place to start if you've decided to eat more fish. Cod has a mild flavor but is still full of healthy omega-3.

Ingredients

    Fish
  • 4   fresh cod fillets, 1" (2.5 cm) thick, (4–5 oz./125–150 g each)
  •  Oil for spraying
  • ¼ cup (60 mL) mayonnaise
  • 2 tbsp (30 mL) butter, melted
  • ½ cup (125 mL) panko breadcrumbs
  • ½ tsp (1 mL) Garlic & Herb Rub
  • ¼ tsp (1 mL) salt
  • ⅛  tsp (0.5 mL) black pepper
    Roasted Vegetables
  • 1   ear corn, husk removed
  • 8 oz. (225 g) asparagus (½ bunch), trimmed and sliced into 1–2" (2.5–5-cm) pieces
  • 1 tsp (5 mL) olive oil
  • ⅛ tsp (0.5 mL) salt
    Herbed Lemon Vinaigrette
  • 1 small lemon
  • 2 tbsp (30 mL) olive oil
  • 1 tsp (5 mL) Dijon mustard
  • 1 tsp (5 mL) honey
  • 1 tbsp (15 mL) chopped chives
  • ⅛ tsp (0.5 mL) salt

Directions

  1. Pat the cod fillets dry using a paper towel. Spray one cooking tray for the Deluxe Air Fryer with oil. Place the fillets on the cooking tray and brush each fillet with the mayonnaise using the Chef’s Silicone Basting Brush.

  2. Mix the melted butter, panko, rub, salt, and pepper in a small bowl. Evenly divide the panko mixture onto the cod fillets, pressing firmly to adhere.

  3. For the roasted vegetables, remove the kernels from the cob with the Kernel Cutter. Add the corn, asparagus, olive oil, and salt to a medium bowl and stir to combine. Transfer vegetable mixture to the other cooking tray.

  4. Place the tray with the cod on the top rack and the tray with the vegetables on the bottom rack. Turn the wheel to select the ROAST setting; press the wheel to select. Turn the wheel to adjust the time to 9 minutes; press the wheel to start . Cook until the internal temperature reaches 140°F (60°C), adding more time if needed.

  5. For the vinaigrette, use the Citrus Press to juice the lemon into a small bowl. Add the remaining vinaigrette ingredients and whisk to combine.

  6. To serve, place the roasted vegetables on a serving platter. Spoon 1–2 tbsp (15–30 mL) of the vinaigrette on top of the vegetables. Carefully place the cod fillets on top of the vegetables and serve with remaining vinaigrette.

Yield:

  • 4  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 420, Total Fat 26 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 630 mg, Carbohydrate 19 g, Fiber 1 g, Total Sugars 4 g (includes 1 g added sugars), Protein 29 g

Cook's Tips:

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