Preheat the air fryer: Set to 400°F (200°C) for 3–4 minutes. A hot basket helps prevent sticking and boosts browning.
Prep the fish: Pat the tilapia very dry with paper towels. Dry fish sears better and won’t steam.
Make the garlic herb rub: In a small bowl, combine olive oil, minced garlic, lemon zest, parsley, dill (or thyme), paprika, onion powder, salt, pepper, and red pepper flakes if using. Stir into a loose paste.
Coat the fillets: Brush or rub the mixture evenly on both sides of each fillet. Use a gentle hand so the herbs cling without clumping.
Prepare the basket: Lightly spray the air fryer basket or lay down a perforated parchment liner rated for air fryers. Avoid solid parchment that blocks airflow.
Arrange the fish: Place fillets in a single layer with a little space between them. Cook in batches if necessary. Crowding leads to uneven cooking.
Air fry: Cook at 400°F (200°C) for 6–9 minutes, depending on thickness. Thin fillets may be done at 6 minutes; thicker ones need closer to 9.
Check for doneness: The fish should flake easily with a fork and be opaque throughout. An instant-read thermometer should read 145°F (63°C) at the thickest spot.
Finish with lemon: Squeeze fresh lemon juice over the hot fillets. Taste and add a pinch of salt if needed.
Serve: Pair with steamed veggies, a simple salad, rice, or roasted potatoes. Garnish with extra herbs for a fresh look.
