Lemon Cod with Potato Wedges

Instructions

1. 1

   Use four chilled cod fillets, approximately 175 g each and 2–3 cm thick; keep refrigerated until needed. Finely grate 1 teaspoon of lemon zest and squeeze 3 tablespoons of juice. Thinly shred the cabbage and grate the carrot. Toss them with 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Refrigerate the slaw until serving.

2. 2

   Cut the potatoes into even wedges about 1.5 cm thick at their widest edge and pat dry. Toss with 2 tablespoons olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Preheat the empty air fryer to 200°C/390°F for 3 minutes.

3. 3

   Arrange half the wedges, approximately 400 g, in a single layer without overlapping. Air-fry at 200°C/390°F for 22–24 minutes, turning after 12 minutes, until golden and tender through the centre. Transfer to a heatproof serving dish and cover. Cook the remaining wedges in the same way for another 22–24 minutes and add them to the dish.

4. 4

   Pat the cod dry. Rub with the remaining 1 tablespoon olive oil, the lemon zest, remaining 1/2 teaspoon garlic powder, dried parsley, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper.

5. 5

   Set the air fryer to 190°C/375°F. Place two cod fillets in the basket in a single layer with space between them. Cook for 10–12 minutes without turning, checking the thickest part with a food thermometer; it must reach 63°C/145°F. If necessary, continue in 1-minute increments until it does. Transfer to a serving dish, drizzle with 1 tablespoon of the reserved lemon juice and cover.

6. 6

   Cook the remaining two cod fillets at 190°C/375°F for another 10–12 minutes, again checking for 63°C/145°F. Transfer to the serving dish, drizzle with the final tablespoon lemon juice and cover.

7. 7

   Return the air fryer to 200°C/390°F. Reheat the wedges in two separate single-layer batches for 4–5 minutes per batch, turning halfway, until crisp and their centres reach 74°C/165°F. Keep the first reheated batch covered while the second cooks. Allow approximately 85 minutes for preheating and all cooking batches.

8. 8

   Divide the cod, wedges and slaw evenly between four plates and serve immediately.