Pan-Seared Pesto-Crusted Cod with Roasted Zucchini & Cherry Peppers (Vegan-Style, Air-Fryer)
Enjoy a vegan twist on a classic seafood dish with this air-fried, pesto-crusted plant-based 'cod,' served alongside roasted zucchini and cherry peppers for a flavorful, protein-rich meal ready in under 20 minutes.
- 4 fillets vegan fish fillets (store-bought or homemade, e.g., Good Catch or tofu-based)
- 6 tbsp vegan pesto
- 2 cups zucchini, sliced into half-moons
- 1 cup cherry peppers, sliced
- 2 tsp olive oil or spray
- 4 pieces lemon wedges
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Preheat the air fryer to 375°F (190°C). Lightly toss the zucchini and cherry peppers with 1 tsp olive oil, salt, and black pepper.
⏱️ 2 minutes 🌡️ 375°FArrange zucchini and cherry peppers in the air fryer basket in a single layer. Cook for 7 minutes, shaking the basket halfway through.
⏱️ 7 minutes 🌡️ 375°FMeanwhile, spread 1.5 tbsp vegan pesto over each vegan fish fillet. Lightly brush or spray the air fryer basket with remaining oil and add the fillets.
⏱️ 2 minutesAir fry the pesto-crusted vegan cod fillets for 6-7 minutes until crisp and heated through.
⏱️ 7 minutes 🌡️ 375°FServe the pesto-crusted vegan cod with roasted zucchini and cherry peppers. Garnish with lemon wedges and an extra drizzle of pesto if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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