Prep the cod: Pat the fillets dry with paper towels. Dry fish browns better and won’t steam in the air fryer.

Make the lemon-garlic mix: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon melted butter, the zest of 1 lemon, 1 tablespoon lemon juice, 2–3 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add a pinch of paprika for color and a pinch of red pepper flakes for heat if you like.

Coat the fish: Brush or spoon the mixture over both sides of the cod. Let it sit at room temperature for 10 minutes while you heat the air fryer.

Preheat: Heat the air fryer to 390°F (200°C) for 3–5 minutes. A hot basket helps set the exterior quickly.

Air fry: Lightly oil the basket or use a small piece of parchment cut to fit with holes. Place the fillets in a single layer. Cook for 7–10 minutes, depending on thickness. Thinner pieces (about 3/4 inch) will be done around 7 minutes; thicker pieces (1 inch or more) may need up to 10.

Check doneness: The cod is ready when it flakes easily with a fork and reaches 145°F in the center. The flesh should be opaque and moist.

Finish: Sprinkle chopped parsley or dill over the top. Squeeze on a little extra lemon juice. Add a small pat of butter if you want a glossy finish.

Serve: Plate immediately with lemon wedges. Great with roasted potatoes, a simple salad, or steamed asparagus.