Pan-Seared Fennel-Crusted Cod with Lemon-Herb Quinoa & Snap Peas
Enjoy a light, keto-friendly meal with flaky, fennel-crusted cod fillets cooked in the air fryer, paired with bright lemon-herb quinoa and crisp snap peas. This quick and flavorful dish is perfect for busy weeknights, delivering a healthy dose of protein in under 20 minutes.
- 4 pieces cod fillets (about 6 oz each)
- 1 tbsp fennel seeds, crushed
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups quinoa, cooked
- 2 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 cup snap peas, trimmed
- 0.5 tsp garlic powder
Advertisement
Instructions
Pat cod fillets dry and brush both sides with 1 tablespoon olive oil. Season with salt, black pepper, and crushed fennel seeds.
⏱️ 2 minutesPreheat the air fryer to 400°F. Arrange the cod fillets in a single layer in the basket.
⏱️ 2 minutes 🌡️ 400°FAir-fry the cod for 8-10 minutes, or until the fish flakes easily with a fork.
⏱️ 10 minutes 🌡️ 400°FWhile the fish cooks, toss snap peas with remaining olive oil and garlic powder. Add to air fryer for final 4 minutes of cod's cooking time.
⏱️ 4 minutes 🌡️ 400°FIn a bowl, combine cooked quinoa, lemon zest, lemon juice, and chopped parsley. Fluff with a fork and season to taste.
⏱️ 2 minutesServe fennel-crusted cod atop lemon-herb quinoa with snap peas on the side.
Advertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
