Ingredients:

  • 4 (approx. 150–170g / 6 oz each) thick Cod Fillets (skin removed preferred)
  • 1 Tbsp Olive Oil, plus more for oiling the air fryer basket
  • 1 cup Panko Breadcrumbs (90g)
  • 2 Tbsp Fresh Parsley, finely chopped
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • 1 tsp Garlic Powder
  • ½ tsp Dried Oregano
  • ¾ tsp Sea Salt
  • ½ tsp Black Pepper, freshly ground
  • Cooking Spray (high-heat oil)
  • 1 Tbsp Fresh Lemon Juice
  • Optional: Fresh Dill, chopped, for garnish

Instructions:

  1. Prep the Cod: Pat the cod fillets thoroughly dry using paper towels. This step is critical for ensuring a crispy crust.
  2. Season the Fish: Lightly drizzle the cod fillets with 1 Tbsp of olive oil, ensuring both sides are coated. Season lightly with salt and pepper.
  3. Prepare the Panko: In a shallow dish, combine the Panko breadcrumbs, chopped parsley, lemon zest, garlic powder, oregano, salt, and pepper. Mix well until the seasoning is evenly distributed.
  4. Coat the Fillets: Dredge each cod fillet through the panko mixture, pressing gently to ensure the crumbs adhere firmly to all sides. Set aside.
  5. Preheat the air fryer to 200°C (400°F) for 3–5 minutes.
  6. Load the Basket: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place the cod fillets in the basket, ensuring they are in a single layer and not touching. Cook in batches if necessary.
  7. Initial Cook: Cook the cod for 6 minutes at 200°C (400°F).
  8. Flip and Finish: Carefully flip the fillets using tongs. Lightly spray the newly exposed side with cooking spray. Cook for another 5–6 minutes.
  9. Check Doneness: The cod is done when the crust is deep golden brown and the internal temperature registers 63°C (145°F) at the thickest point.
  10. Rest: Carefully remove the cod from the air fryer and let it rest on a plate for 2 minutes.
  11. Garnish and Serve: Drizzle the fresh lemon juice over the hot fillets. Garnish with optional fresh dill or extra parsley. Serve immediately.