Pan-Seared Saffron Cod with Roasted Fennel & Citrus Vinaigrette
This quick and vibrant dish features air-fried plant-based fish fillets delicately seasoned with saffron, paired with caramelized fennel and a zesty citrus vinaigrette. Perfect for a satisfying vegetarian meal in under 15 minutes.
- 4 pieces plant-based fish fillets (vegetarian fish alternative)
- 1 pinch saffron threads
- 1 medium fennel bulb, thinly sliced
- 3 tbsp olive oil
- 2 tbsp orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp fresh parsley, chopped
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Instructions
Preheat the air fryer to 400°F. Toss sliced fennel with 1 tablespoon olive oil, a pinch of salt, and pepper. Arrange in the air fryer basket.
🌡️ 400°FAir-fry fennel for 6 minutes until tender and slightly golden. Remove and set aside.
⏱️ 6 minutes 🌡️ 400°FWhile fennel cooks, brush plant-based fish fillets with remaining olive oil and sprinkle saffron threads on top.
Place fillets in the air fryer and cook for 5 minutes until crisp and heated through.
⏱️ 5 minutes 🌡️ 400°FWhisk together orange juice, lemon juice, Dijon mustard, honey (or maple syrup), a pinch of salt, and black pepper for the citrus vinaigrette.
To serve, arrange roasted fennel and saffron fillets on plates, drizzle with citrus vinaigrette, and garnish with chopped parsley.
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Nutrition Information
Per serving. Values are approximate and may vary.
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