Prep the fish: Pat the fish very dry, inside and out, with paper towels. Dry skin is the key to crisp results. Make 2–3 shallow diagonal slashes on each side of the fish to help it cook evenly.

Season generously: Rub the fish with 1–2 teaspoons of olive oil. Sprinkle salt and pepper all over, including inside the cavity and into the slashes. Add lemon zest to the exterior if you like extra brightness.

Stuff with aromatics: Place a few lemon slices, garlic slices, and a handful of herbs inside the cavity. Don’t overpack; a light layer is enough to perfume the fish.

Preheat the air fryer: Set to 390–400°F (200–205°C) for 3–5 minutes. A hot basket helps prevent sticking and boosts crispness.

Oil the basket lightly: Brush or spray the air fryer basket with a thin coat of oil. This reduces sticking without making the fish greasy.

Cook the first side: Place the fish in the basket and cook for 8–10 minutes, depending on thickness. Avoid crowding; cook in batches if needed so air can circulate.

Flip carefully: Use two spatulas or tongs to gently turn the fish. If it sticks, give it 1–2 more minutes; crisp skin releases more easily. Cook the second side for another 6–9 minutes.

Check doneness: The flesh should flake easily and be opaque. Internal temperature should reach 145°F (63°C) in the thickest part. If not there yet, air fry in 2-minute increments.

Finish and serve: Squeeze fresh lemon over the fish and sprinkle with chopped herbs. Serve with a simple salad, steamed rice, or roasted vegetables.