Description
Air fryer pollock fillets, no breading, sealed in a parchment packet with a bright tomato-dill mixture that becomes its own sauce.
Ingredients
Units
Scale
- 12 ounces pollock fillets
- 1 cup cherry tomatoes, halved
- 1/2 small red onion, slivered
- 2 garlic cloves, chopped
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons lemon juice, plus lemon slices
- 1/2 teaspoon kosher salt, divided
- 1/8 teaspoon black pepper
Instructions
- First whisk together the olive oil, Dijon, and lemon juice. Then toss the cherry tomatoes, red onion, garlic, dill, and half the salt together in a bowl.
- Dry the fish fillets and season with the remaining salt and pepper.
- Cut two large parchment rectangles, about 15x12 inches, and fold each in half to crease. On one half of each, place a fillet, spoon the tomato mixture over the fish, and add a lemon slice. Fold the parchment over and seal by rolling and crimping the edges tightly.
- Cook the packets in the preheated air fryer basket at 375°F for 12 to 14 minutes, until puffed. Rest 2 minutes.
- Slice an X in the top of each packet (watch for steam!) then fold back the parchment and serve.
Notes
- If you've made a fish parchment packet before, this technique will already feel familiar. It's one of the most versatile moves in the air fryer once you've got the seal down.
- Swap it: cod, haddock, tilapia, or any mild white fish works in place of pollock. Basil or parsley can replace the dill.
- Serving suggestion: crusty bread is essential for soaking up the tomato-dill juices. Orzo or lemon dill rice also works beautifully.
- Prep Time: 10
- Cook Time: 14
- Category: Main Dishes
- Method: Air Fryer
- Cuisine: Mediterranean