Go Back
–+ servings
Open parchment parcel of Mediterranean cod with cherry tomatoes, kalamata olives, capers, and lemon slices

Air Fryer Mediterranean Cod in Parchment Paper (with Herby Israeli Couscous)

5 from 1 vote
Tender cod steamed inside a parchment parcel with cherry tomatoes, kalamata olives, capers, and lemon, all in the air fryer for an effortless 25-minute Mediterranean dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings : 2 servings

Save this recipe

Love this recipe? Get it sent to your inbox.

Equipment

Ingredients

For the parcels
  • 2 cod fillets, (about 6 oz each) rinsed and patted very dry
  • 1 small shallot, thinly sliced
  • 4 garlic cloves, thinly sliced
  • ⅔ cup cherry tomatoes, halved
  • ¼ cup kalamata olives, whole and pitted
  • 1 tbsp capers, drained
  • 1 lemon, thinly sliced into rounds
  • 2 tsp extra virgin olive oil
  • pinch of salt, to taste
For the herby Israeli couscous
  • ½ cup dry Israeli couscous, also called pearl couscous
  • pinch of salt
  • 4 tbsp finely chopped fresh herbs, dill, parsley, and mint work well, but use whatever you have on hand
  • 1 finely grated garlic clove
  • ½ lemon, zest & juice
  • salt, to taste
To finish
  • 2 tbsp crumbled feta
  • finely chopped fresh dill
  • lemon, for squeezing
Start Cooking

Instructions
 

  1. Preheat the air fryer to 380°F. If you're making the couscous, get your liquid heating per the package instructions.
  2. Tear two large squares of parchment paper, about 12 inches across and fold in half to form a crease in the middle. Place 2 cod fillets, each in the center of the right side of each piece of parchment. Season with a pinch of salt.
  3. Layer the toppings on each fillet in this order: 1 small shallot (thinly sliced), 4 garlic cloves (thinly sliced), ⅔ cup cherry tomatoes (halved), 1 tbsp capers, and ¼ cup kalamata olives (pitted). Lay 1 lemon (thinly sliced) divided between them, then drizzle with 2 tsp extra virgin olive oil across both parcels.
    Raw cod fillet topped with shallot, garlic, cherry tomatoes, capers, and kalamata olives on parchment
  4. To fold the parcel, fold the left half of the parchment over the cod along the seam so that all edges meet. Starting at the top left, twist and scrunch the the edge to seal, moving along the sides as you go. Don't worry about it being airtight, just secure enough that nothing tips out.
    Two sealed parchment parcels with Mediterranean cod ready for the air fryer
  5. Place both parcels in the air fryer basket. Air fry at 380°F for 12 to 15 minutes, until the fish flakes easily with a fork and the tomatoes have softened and burst.
    Two sealed parchment parcels with Mediterranean cod ready for the air fryer
  6. While the fish cooks, cook ½ cup dry Israeli couscous per the package instructions (usually about 8 to 10 minutes). Drain any excess liquid.
    Off the heat, stir in 4 tbsp finely chopped fresh herbs, 1 finely grated garlic clove, and ½ lemon, zest & juice into the warm couscous. Season with a salt to taste.
    Pot of cooked israeli couscous tossed with fresh dill, parsley, mint, and lemon zest
  7. Carefully open the parcels (the steam is very hot). Spoon the couscous into shallow bowls, then slide the cod and all the parcel contents on top. Pour any juices from the parchment over the fish.
    Two parchment parcels of cooked cod inside an air fryer basket
  8. Finish with 2 tbsp crumbled feta a sprinkle of finely chopped fresh dill, and freshly squeezed lemon over the top. Serve immediately.
    Two bowls of Mediterranean cod with herby israeli couscous, kalamata olives, and feta

Nutrition

Calories: 446kcalCarbohydrates: 49gProtein: 42gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 81mgSodium: 618mgPotassium: 1112mgFiber: 6gSugar: 5gVitamin A: 1076IUVitamin C: 70mgCalcium: 101mgIron: 3mg

Notes

  • Frozen cod: thaw fully in the fridge overnight, then pat dry. Wet fish dilutes the parcel juices and can leave the parchment soggy.
  • Other fish: halibut, haddock, or thick-cut tilapia all work. Reduce cook time by 1 to 2 minutes for thinner fillets.
  • Use what you have for herbs: dill, parsley, and mint is the trio in the photos, but parsley alone, basil and parsley, or chives and dill all work. Aim for 4 tbsp finely chopped, total.
  • Bone broth swap: cooking the couscous in low-sodium bone broth instead of water adds 5 to 8g of extra protein per serving with no extra effort.
  • Gluten-free: skip the couscous or use quinoa. Cauliflower rice with the same herb-lemon dressing also works.