Air Fryer Pollock Fillets with Paprika and Lemon
Lightly seasoned pollock fillets cooked in the air fryer with paprika, lemon zest and garlic, finished with fresh lemon juice and parsley.
Ingredients
- 1 1/2 lb boneless pollock fillets four thawed portions, 5 to 6 ounces each
- 1 1/2 tbsp olive oil for lightly coating fish
- 3/4 tsp sweet paprika
- 1/2 tsp garlic powder
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt adjust to taste
- 1/4 tsp black pepper
- 1/4 tsp dried dill optional
- 1 tbsp fresh lemon juice add after cooking
- 2 tbsp chopped parsley for serving
- lemon wedges for serving
Instructions
- Thaw pollock completely, check for bones and blot both sides dry. Separate thin and thick portions so they can be tested at different times.
- Preheat air fryer to 390°F (199°C) if the appliance instructions recommend preheating. Stir paprika, garlic powder, zest, salt, pepper and dill together. Brush fillets with olive oil, then dust evenly with the mixture.
- Place the fillets in the basket in one layer with space for circulating air. Work in batches rather than overlapping pieces. Use a lightly oiled basket or manufacturer-approved perforated liner if sticking is a concern.
- Air-fry roughly 8 to 11 minutes for typical 3/4-inch portions, checking earlier for thin pieces. Carefully turn once only if needed. The thickest center should reach 145°F (63°C), or be opaque and flake easily.
- Remove gently using a broad spatula. Drizzle lemon juice over the cooked fish, sprinkle parsley and serve immediately with wedges and warm vegetables.
Notes
Thaw fillets safely, dry well and check center of fish for 145°F (63°C) or opaque flaking flesh. Air fryer cooking time varies by thickness.