Name: Lemon Dijon Cod with Fennel Salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 (6 oz.) portions Pacific cod; 2 tablespoons honey dijon; 2 tablespoons heavy cream; 1 tablespoon lemon juice, divided; ¾ teaspoon salt, divided; ¾ teaspoon pepper, divided; 1 fennel bulb, shaved; 1 tablespoon extra-virgin olive oil or lemon olive oil; 1 teaspoon lemon juice; 2 teaspoons fennel fronds

A Fresh Springtime Seafood Meal

This simple air fryer recipe for lemon dijon Pacific cod is an elegant springtime meal. The ingredient list is short — fish, fennel, lemon, plus some mustard and cream for an easy sauce that adds just a touch of richness to an otherwise light dish. The dijon cream sauce also helps to keep the Pacific cod moist as it cooks.

The dish happens to be very easy and comes together in under 15 minutes. The Pacific cod is cooked in an air fryer — no flipping required. While it’s cooking, you can quickly prep the fennel salad.

Note: If you don’t have an air fryer, you can broil the lemon-dijon Pacific cod on a foil-lined baking sheet for 5 to 6 minutes, depending on the thickness of the fillet.

Print Recipe

Lemon Dijon Cod with Fennel Salad

By Wild Alaskan Company

Prep time

5 minutes

Cook Time

10 minutes

Total time

15 minutes

Yield

2 servings

Ingredients

2 (6 oz.) portions Pacific cod
2 tablespoons honey dijon
2 tablespoons heavy cream
1 tablespoon lemon juice, divided
¾ teaspoon salt, divided
¾ teaspoon pepper, divided
1 fennel bulb, shaved
1 tablespoon extra-virgin olive oil or lemon olive oil
1 teaspoon lemon juice
2 teaspoons fennel fronds

Instructions

1. In a bowl mix together honey dijon, 2 teaspoons lemon juice, cream, ½ teaspoon salt and pepper. Gently pat fish dry with a clean kitchen towel or paper towel. Rub the dijon mix all over the fish and place in the air fryer. Cook at 390F for about 10 minutes. Pacific cod is medium-done when the thickest part of the fillet registers at 130F on an instant-read thermometer, or when flaked easily with a fork. Add a minute or two of cook time as desired.

2. While the fish is cooking, toss shaved fennel with lemon olive oil, remaining 1 teaspoon lemon juice, fennel fronds, and ¼ teaspoon salt and pepper. Set aside until fish is cooked through.

3. Transfer cooked fish to a serving plate and pile with fennel salad.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.

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