Moroccan
Air Fryer Chermoula Cod
Flaky cod with coriander, cumin and lemon
Tender air-fried cod coated in a bright chermoula-inspired herb paste and cooked with juicy cherry tomatoes.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Moroccan cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
Ingredient notes & swaps
- Use another firm white fish such as haddock or hake.
- Use all coriander or all parsley if you only have one herb.
The recipe
Air Fryer Chermoula Cod
Ingredients
Fish
Chermoula
Method
- 1
Heat the air fryer to 190°C and pat the cod fillets dry with kitchen paper.
- 2
Mix the coriander, parsley, garlic, lemon zest and juice, olive oil, cumin, paprika and salt into a loose paste.
- 3
Coat the cod with most of the herb paste and place it in a lightly oiled air-fryer-safe dish with the tomatoes around it.
- 4
Air fry until the cod is opaque, flakes easily and is safely cooked through, checking thinner pieces early.
Set a timer: 9 minutes - 5
Spoon over the reserved chermoula and serve immediately with the burst tomatoes.
Chermoula is used in Moroccan and wider North African cooking, especially with fish. This is an original Moroccan-inspired air-fryer adaptation, not a claim that the appliance method is traditional.
Storage
Cool promptly and refrigerate in a sealed container for up to 2 days.
Freezing
Freeze cooked cod for up to 1 month, though the texture is best when fresh.
Reheating
Reheat gently until piping hot throughout and only once.
Keep cooking
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