Grilled Herb-Crusted Vegan Fish Filets with Lemon-Caper Quinoa Pilaf (Air Fryer Recipe)
Enjoy a fresh, plant-based take on a classic fish dinner with these crispy, herb-crusted vegan fish filets air-fried to perfection, served alongside a bright lemon-caper quinoa pilaf. This quick and satisfying meal is ready in under 20 minutes and perfect for busy weeknights.
- 4 pieces vegan fish filets (store-bought or homemade)
- 1 cup panko breadcrumbs
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tsp garlic powder
- 1 as needed olive oil spray
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 2 tbsp capers, drained
- 2 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat your air fryer to 375°F. In a shallow bowl, mix panko breadcrumbs, parsley, dill, lemon zest, garlic powder, salt, and pepper.
⏱️ 1 minute 🌡️ 375°FLightly spray vegan fish filets with olive oil, then press each filet into the herb-panko mixture to coat both sides well.
⏱️ 2 minutesPlace coated filets in the air fryer basket in a single layer. Air-fry for 8 minutes, flipping halfway, until golden and crisp.
⏱️ 8 minutes 🌡️ 375°FWhile the filets cook, bring quinoa and water or broth to a boil in a saucepan. Reduce heat and simmer, covered, for 10 minutes until fluffy. Stir in capers and lemon juice.
⏱️ 10 minutesServe the crispy vegan fish filets over the lemon-caper quinoa pilaf. Garnish with extra parsley and lemon wedges if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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