Sheet-Pan Garlic-Basil Cod with Roasted Rainbow Peppers & Olive Gremolata
Enjoy a vibrant, flavorful dinner in under 20 minutes with tender air-fried cod fillets, colorful bell peppers, and a zesty olive gremolata. This easy, regular-diet meal is perfect for busy nights and packs plenty of fresh Mediterranean flair.
- 4 pieces (5 oz each) cod fillets (skinless)
- 3 cups rainbow bell peppers (red, yellow, orange), sliced
- 2 tbsp extra virgin olive oil
- 3 tbsp fresh basil, chopped
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 cup black olives, pitted and chopped
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 0.5 tsp black pepper
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Instructions
Preheat the air-fryer to 400°F. Toss sliced bell peppers with 1 tablespoon olive oil and a pinch of salt and pepper. Spread evenly in the air-fryer basket or on a lined tray.
🌡️ 400°FAir-fry the peppers for 7 minutes, shaking halfway through, until just tender and slightly charred.
⏱️ 7 minutes 🌡️ 400°FWhile peppers cook, pat cod fillets dry. Rub with remaining olive oil, minced garlic, chopped basil, lemon zest, and season with salt and pepper.
Move the peppers to the edges of the air-fryer tray. Place cod fillets in the center. Air-fry for 7-8 minutes, until cod is opaque and flakes easily.
⏱️ 7 minutes 🌡️ 400°FMeanwhile, make the olive gremolata: combine chopped olives, parsley, and a pinch of lemon zest in a small bowl.
Serve cod and peppers topped with olive gremolata and a squeeze of fresh lemon if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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