Ingredients:

  • 1 lb baby Yukon Gold potatoes, quartered
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 6 oz cod fillets, patted dry
  • 2 tbsp melted unsalted butter
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp lemon zest
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 lemon, cut into wedges
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the quartered potatoes in a bowl with olive oil, garlic powder, paprika, salt, and pepper. Arrange them in the air fryer basket in a single layer.
  2. Air fry the potatoes at 400°F (200°C) for 12 minutes, shaking the basket halfway through.
  3. Pat the cod fillets aggressively dry with paper towels and brush each fillet with melted butter.
  4. In a shallow dish, combine Panko, Parmesan, lemon zest, salt, and white pepper. Press the top of each fillet into the breadcrumb mixture to create a thick, even layer.
  5. Once the potatoes have 6–8 minutes remaining, push them to the sides of the basket and place the breaded cod fillets in the center.
  6. Air fry everything together at 400°F (200°C) for an additional 6 to 8 minutes until the fish reaches an internal temperature of 145°F (63°C).
  7. Remove from the air fryer and let the fish rest for 2 minutes before serving with lemon wedges and fresh parsley.