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

Check for pin bones. Run your fingers along the surface and remove any small bones with tweezers.

Preheat the air fryer to 400°F (200°C). A hot basket helps crisp the surface quickly.

Mix the seasoning. In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Add the zest of half a lemon for brightness.

Oil and season. Brush both sides of the cod with 1–2 tablespoons olive oil. Sprinkle the seasoning blend evenly on all sides, pressing gently so it adheres.

Arrange in the basket. Lightly oil the air fryer basket or use a perforated parchment liner. Place fillets in a single layer, not touching. Work in batches if needed.

Air fry. Cook for 8–10 minutes, depending on thickness. Thinner fillets may be done at 7–8 minutes; thicker ones may need 11–12 minutes. There’s no need to flip unless your air fryer runs cool on top.

Check for doneness. The cod should flake easily with a fork and read 145°F (63°C) in the center. The surface will be lightly golden with crisp edges.

Finish. Rest 1–2 minutes, then squeeze fresh lemon over the top. Add a pat of butter if you like a richer finish, and sprinkle with chopped parsley.

Serve. Pair with steamed vegetables, a side salad, roasted potatoes, or rice. A quick tartar or lemon-garlic yogurt sauce works well too.