If you’re looking for a weeknight dinner that’s light, bold, and ready in under 30 minutes, this one checks every box. Air fryer fish fillets come out tender with a lightly crisp edge, and the green curry sauce adds a warm, aromatic kick without overwhelming the fish. Broccoli rounds out the plate with texture and color, soaking up the sauce beautifully.

You’ll get a balanced, satisfying meal that feels special but doesn’t require a ton of prep. It’s the kind of recipe you’ll keep in rotation because it’s simple, flexible, and always tasty.

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What Makes This Special

Cooking process: Air fryer fish fillets just finished cooking in a preheated basket at 375°F, golde

This recipe blends the speed of the air fryer with the bright flavors of Thai-inspired green curry. The fish cooks cleanly and evenly, staying moist without deep frying.

The sauce is creamy, herby, and lightly spicy, and you can control the heat to your taste. Broccoli adds crunch and nutrition while taking on the curry’s flavor. It’s a one-pan vibe without the fuss, and cleanup is minimal.

Shopping List

Fish fillets: 4 small or 2 large fillets (cod, haddock, tilapia, halibut, or sea bass), about 1 to 1.25 pounds total
Broccoli: 1 large head, cut into florets (or 12 oz bag of florets)
Green curry paste: 2 to 3 tablespoons (adjust to heat preference)
Coconut milk: 1 can (13.5–14 oz), full-fat for a richer sauce
Fish sauce: 1 to 2 teaspoons (or soy sauce/tamari if preferred)
Lime: 1 to 2 limes (zest and juice)
Garlic: 2 cloves, minced
Ginger: 1-inch piece, grated (or 1 teaspoon ground)
Brown sugar or honey: 1 to 2 teaspoons
Oil: 1 to 2 tablespoons (avocado, canola, or olive oil)
Salt and pepper: to taste
Fresh herbs (optional but great): cilantro, basil, or scallions
Cooked rice or cauliflower rice (optional): for serving

How to Make It

Sauce close-up detail: Small saucepan with silky green curry sauce simmering gently—creamy coconut

Prep the fish. Pat the fillets dry with paper towels.
Season both sides with salt and pepper, and rub lightly with oil. If the fillets are thin, handle gently so they don’t break.
Preheat the air fryer. Set it to 375°F (190°C) for 3 to 5 minutes. A preheated basket helps the fish cook evenly and prevents sticking.
Toss the broccoli. In a bowl, toss the florets with 1 tablespoon oil, a pinch of salt, and pepper.
For extra flavor, add a little lime zest.
Air fry the broccoli. Add broccoli to the basket in a single layer. Cook for 6 to 8 minutes, shaking halfway, until crisp-tender with lightly browned edges. Remove and keep warm.
Air fry the fish. Lightly oil the basket or use parchment made for air fryers.
Place the fillets in a single layer. Air fry for 7 to 10 minutes, depending on thickness. The fish is done when it flakes easily and reaches an internal temp of 145°F (63°C).
Start the sauce while the fish cooks. In a small saucepan over medium heat, add a teaspoon of oil.
Cook the garlic and ginger for 30 seconds until fragrant, not browned.
Build the green curry sauce. Stir in the green curry paste and cook for 30 to 45 seconds to bloom the flavors. Pour in the coconut milk and whisk until smooth.
Season the sauce. Add fish sauce (start with 1 teaspoon), brown sugar or honey, and a squeeze of lime juice. Simmer gently for 2 to 3 minutes until slightly thickened.
Taste and adjust: more curry paste for heat, more lime for brightness, or a pinch more sugar for balance.
Combine and finish. Add the broccoli to the sauce and toss to coat, or keep it on the side if you prefer crisp edges. Place the fish on plates or over rice, spoon the green curry sauce generously over the top, and finish with fresh herbs and lime zest.
Serve. Enjoy immediately while the fish is hot and the sauce is silky. Offer lime wedges at the table.

Storage Instructions

Store leftovers in an airtight container for up to 2 days.

Keep the fish and sauce separate if possible to maintain texture. Reheat gently in a skillet over low heat or in the microwave at 50% power to avoid overcooking the fish. If the sauce thickens in the fridge, loosen it with a splash of coconut milk or water.

Tasty top view: Overhead shot of the final plate—air-fried white fish fillet over jasmine rice, sp

Benefits of This Recipe

Fast and low mess: The air fryer streamlines cooking and reduces cleanup.
Balanced nutrition: Lean protein, fiber-rich broccoli, and a sauce with healthy fats from coconut milk.
Customizable heat: Adjust the curry paste to be mild or spicy.
Flexible protein: Works with a variety of white fish or even shrimp or tofu.
Weeknight-friendly: Minimal chopping and under 30 minutes from start to finish.

What Not to Do

Don’t overcrowd the air fryer basket. Crowding traps steam and makes the fish soggy.
Don’t skip drying the fish. Excess moisture prevents browning and can cause sticking.
Don’t boil the sauce hard. A gentle simmer keeps it silky and prevents splitting.
Don’t rely only on salt. The balance of lime, fish sauce, and a touch of sweetness makes the curry shine.
Don’t overcook. Thin fillets can be done in 7 minutes; check early to keep them tender.

Variations You Can Try

Swap the fish: Use salmon for a richer option; air fry at 380°F and add 1 to 2 minutes if needed due to thickness.
Make it dairy-free and paleo: It already is—just use honey instead of sugar if that’s your preference.
Add vegetables: Snap peas, bell peppers, or baby spinach work well.
Add quick-cooking veg directly to the sauce in the last minute.
Herb boost: Stir in chopped cilantro and basil right before serving for fresh, bright flavor.
Noodle bowl style: Serve over rice noodles with extra lime and scallions.
Low-carb: Serve with cauliflower rice and extra broccoli.
Milder version: Use 1 tablespoon curry paste and add more lime and herbs to keep flavor without heat.

FAQ

What kind of fish works best?

Firm, mild white fish like cod, haddock, tilapia, halibut, or sea bass are great. They cook quickly and pair well with the creamy, herby sauce. If using very thin fillets, start checking at 6 to 7 minutes.

Can I make the sauce ahead of time?

Yes.

Make the sauce up to 3 days in advance and keep it in the fridge. Reheat gently and whisk before serving. Add lime juice after reheating to keep the flavor bright.

Is there a substitute for fish sauce?

Soy sauce or tamari works in a pinch.

For a deeper savory taste, add a tiny splash of rice vinegar and a pinch of sugar to mimic the balance of fish sauce.

Can I cook the broccoli in the air fryer with the fish?

You can if your basket is large and you keep everything in a single layer. Otherwise, cook the broccoli first, then the fish, so both get good color and texture.

How do I prevent the fish from sticking?

Preheat the air fryer, pat the fish dry, and lightly oil both the basket and the fillets. Parchment liners made for air fryers help too.

Avoid flipping unless necessary, especially with delicate fillets.

How spicy is green curry?

It varies by brand. Start with 1 to 2 tablespoons of paste and add more to taste. You can always bump up the heat at the end with extra paste whisked into the sauce or a pinch of chili flakes.

Can I use light coconut milk?

Yes, but the sauce will be thinner and less silky.

If using light coconut milk, simmer an extra minute or two to reduce slightly, or add a splash of full-fat coconut milk if you have it.

What should I serve with it?

Steamed jasmine rice, brown rice, or rice noodles are classic. For a lighter plate, try cauliflower rice or a simple cucumber salad with lime and herbs.

Can I use frozen fish?

Yes, as long as you thaw it completely and pat it very dry before cooking. Excess moisture can prevent browning and make the texture watery.

How do I know when the fish is done?

It should flake easily with a fork and look opaque throughout.

An instant-read thermometer should read 145°F (63°C) in the thickest part. When in doubt, check early—fish overcooks quickly.

In Conclusion

Air Fryer Baked Fish Fillets with Green Curry Sauce and Broccoli is simple, fresh, and full of vibrant flavor. You get tender fish, crisp-tender broccoli, and a lush sauce that ties everything together.

It’s weeknight easy but feels restaurant-worthy, and you can tailor it to your taste. Keep this one on your shortlist for fast dinners that don’t skimp on satisfaction.