Air Fryer Cod with Lemon Pepper (20-Minute Recipe)
Air fryer cod with lemon pepper: a tender flaky fish dinner with exact seasoning, safe cooking guidance, and a bright citrus finish.
Ingredients
- 1 1/2 lb boneless cod fillets four portions, around 6 ounces each, thawed if frozen
- 1 1/2 tbsp olive oil lightly coat fish
- 1 tsp finely grated lemon zest from a washed lemon
- 1 tsp freshly cracked black pepper adjust to taste
- 3/4 tsp garlic powder
- 1/2 tsp sweet paprika
- 1/2 tsp kosher salt
- 1/4 tsp dried thyme
- 1 tbsp fresh lemon juice add after cooking
- 2 tbsp chopped parsley optional finish
- lemon wedges for serving
Instructions
- Preheat the air fryer to 390°F (199°C) if recommended by the appliance maker. Pat four similar cod portions completely dry and inspect for stray bones.
- Stir together lemon zest, black pepper, garlic powder, sweet paprika, salt and dried thyme. Brush cod lightly with olive oil and sprinkle the seasoning evenly over both sides.
- Place fish in the basket with a little space between fillets; cook in batches if necessary. Avoid stacking and do not crowd the airflow.
- Cook for about 9–12 minutes for average 3/4–1-inch pieces, checking earlier for thin fillets. The safe center target is 145°F (63°C), or fully opaque flesh that flakes with a fork.
- Lift fish with a flexible spatula, drizzle with lemon juice and scatter fresh parsley over the top. Serve immediately with rice, vegetables or salad.
Notes
Use fully thawed cod fillets. Timings depend on thickness and the air fryer. Check the center for 145°F (63°C); finish with lemon juice after cooking.