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White fish cooks with a light lemon-and-oil coating. Thickness determines cooking time, so choose similarly sized fillets and check each piece.
Follow the appliance guidance. Thin fillets can break when turned; support the entire piece if turning is needed.
Ingredients and measurements
- 4 fish fillets (Cod, Haddock, Halibut, or any white fish)
- ½ teaspoon black pepper
- Salt to taste
- 1 tablespoon lemon juice
- 1 tablespoon olive oil; Garlic butter sauce (optional)
Preparation and cooking
- Stage 1
Pat thawed fillets dry. Brush with lemon juice and season with salt and pepper. Divide the measured oil between both surfaces.
- Stage 2
Arrange in the basket without overlapping. Air-fry at 360°F, beginning checks around six minutes.
- Stage 3
Continue until the thickest part reaches 145°F and the flesh separates easily. Lift carefully with a broad spatula.
- Stage 4
Add optional prepared garlic butter immediately before serving. Do not leave delicate fish cooking while waiting for side dishes.
This method is for thawed white-fish fillets, not thick frozen blocks or breaded packaged fish.
Must every piece flip?
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below, within two hours or one hour above 90°F. Reheat cooked leftovers to 165°F; keep cold dishes chilled.
Which fish is intended?
For more recipes to serve alongside, see healthy cowboy caviar salad or chicken buttered noodles. Use that recipe’s own quantities rather than mixing formulas.
Storage and serving
This is an editorial revision of the archived formula with clarified preparation and original troubleshooting notes. A Pinch Of Lemon has not kitchen-tested this version. The linked reference supports food-safety guidance only, not the entire recipe. Photographs are illustrative. Reference: FoodSafety.gov cooking-temperature guidance.
Common Questions About This Recipe
- Must every piece flip?
Follow the appliance guidance. Thin fillets can break when turned; support the entire piece if turning is needed.
- Which fish is intended?
This method is for thawed white-fish fillets, not thick frozen blocks or breaded packaged fish.