Pan-Seared Harissa Cod with Roasted Zucchini & Mint Yogurt Drizzle
Enjoy a quick, vibrant vegan twist on a classic fish dish using plant-based fish fillets, spicy harissa, air-fried zucchini, and a refreshing mint yogurt drizzle. Perfect for a flavorful meal in under 20 minutes, packed with protein and fresh herbs.
- 4 pieces vegan fish fillets
- 2 tbsp harissa paste
- 2 cups zucchini, sliced into half-moons
- 2 tbsp olive oil
- 1 cup vegan plain yogurt
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat the air fryer to 400°F. Toss the zucchini slices with 1 tbsp olive oil, salt, and black pepper, then place them in the air fryer basket.
🌡️ 400°FAir-fry the zucchini for 8 minutes, shaking halfway through, until golden and tender.
⏱️ 8 minutes 🌡️ 400°FWhile the zucchini cooks, brush vegan fish fillets with harissa paste and 1 tbsp olive oil on both sides.
Place the harissa-coated vegan fish fillets in the air fryer and cook for 6 minutes or until crisp and heated through.
⏱️ 6 minutes 🌡️ 400°FMeanwhile, mix vegan yogurt, mint, lemon juice, and garlic powder in a bowl to make the mint yogurt drizzle.
Serve the vegan fish fillets over roasted zucchini, drizzled with the mint yogurt sauce.
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Nutrition Information
Per serving. Values are approximate and may vary.
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