Air-Fried Pesto and Parmesan Crusted Cod

Air-Fried Pesto and Parmesan Crusted Cod

Flaky cod gets a crisp parmesan crust and a basil pesto layer, all cooked in the air fryer.

Total 22 min Makes 4 servings Calories 290/serving

Dietary

Pescatarian, Nut free, Halal

Allergens

Dairy, Fish, Wheat

Cod fillets are coated with a layer of basil pesto, then topped with a crunchy parmesan and breadcrumb mixture before air-frying until golden. The result is a tender, moist interior with a crisp, savory crust, ready in under 30 minutes. It works well as a quick weeknight dinner alongside roasted vegetables or a simple salad.

Ingredients

  • 4 cod fillets (about 6 ounces each)
  • 1/4 cup basil pesto
  • 1/2 cup panko breadcrumbs
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1 lemon, cut into wedges
  • 1 tablespoon fresh parsley, chopped, for garnish

Method

  1. Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.

  2. In a small bowl, combine the panko breadcrumbs, grated parmesan, and olive oil, mixing until the crumbs are evenly moistened.

  3. Spread about 1 tablespoon of basil pesto evenly over the top of each cod fillet.

  4. Press the parmesan breadcrumb mixture firmly onto the pesto-coated side of each fillet to form an even crust.

  5. Preheat the air fryer to 400°F for 3 minutes.

  6. Line the air fryer basket with parchment paper or lightly coat with cooking spray, then arrange the cod fillets crust-side up in a single layer, leaving space between pieces.

  7. Air-fry at 400°F until the crust is golden and the fish flakes easily with a fork, 10 to 12 minutes.

  8. Carefully transfer the fillets to plates, garnish with chopped parsley, and serve with lemon wedges.

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    Air-Fried Pesto and Parmesan Crusted Cod

    Cod fillets are coated with a layer of basil pesto, then topped with a crunchy parmesan and breadcrumb mixture before air-frying until golden. The result is a tender, moist interior with a crisp, savory crust, ready in under 30 minutes. It works well as a quick weeknight dinner alongside roasted vegetables or a simple salad.

    22 min 4 servings 290 cal

    Ingredients

    • 4 cod fillets (about 6 ounces each)
    • 1/4 cup basil pesto
    • 1/2 cup panko breadcrumbs
    • 1/3 cup grated parmesan cheese
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper, freshly ground
    • 1 lemon, cut into wedges
    • 1 tablespoon fresh parsley, chopped, for garnish

    Method

    1. 1

      Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.

    2. 2

      In a small bowl, combine the panko breadcrumbs, grated parmesan, and olive oil, mixing until the crumbs are evenly moistened.

    3. 3

      Spread about 1 tablespoon of basil pesto evenly over the top of each cod fillet.

    4. 4

      Press the parmesan breadcrumb mixture firmly onto the pesto-coated side of each fillet to form an even crust.

    5. 5

      Preheat the air fryer to 400°F for 3 minutes.

    6. 6

      Line the air fryer basket with parchment paper or lightly coat with cooking spray, then arrange the cod fillets crust-side up in a single layer, leaving space between pieces.

    7. 7

      Air-fry at 400°F until the crust is golden and the fish flakes easily with a fork, 10 to 12 minutes.

    8. 8

      Carefully transfer the fillets to plates, garnish with chopped parsley, and serve with lemon wedges.