Air fryer recipe · Mains
Lemon Pepper Fish
Light flaky fillets brightened with zesty lemon and a bold crack of pepper.
- 18 minTotal time
- 195°CAir fryer
- 3Serves
- Non-vegetarianDiet
Nutrition per serving
- 205kcal
- 25.7 gprotein
- 3.0 gcarbs
- 10.1 gfat
- 0.5 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- White fish fillets400 g
- Lemon zest & juice1 lemon
- Cracked black pepper1.5 tsp
- Olive oil2 tbsp
- Garlic powder1 tsp
- Salt1 tsp
Method
Dry and oil
Pat the fillets dry and brush them lightly with olive oil on both sides. The thin film of oil carries the seasoning and helps the surface crisp rather than steam.
Make lemon pepper rub
Combine the lemon zest, cracked pepper, garlic powder and salt into a fragrant rub. Fresh zest gives a brighter, cleaner lift than any bottled seasoning can.
Season generously
Rub the mix evenly over both sides of the fillets and drizzle over the lemon juice. Let them rest for 10 minutes so the flavours soak into the flesh and season the fish right through, not just on the surface.
Line the basket
Place the fillets on lightly oiled parchment so they do not stick and tear. Leave gaps between them so steam escapes and the fish crisps instead of going soggy.
Air-fry to flaky
Air-fry at 195C for 11 min without flipping, to keep the delicate fillets whole. They are done when the fish turns opaque and flakes at the touch of a fork.
