Air Fryer Lemon Cod and Asparagus

• 180 g (1 raw cod fillet (180 g)) — Raw Pacific cod fillet
• 180 g (180 g raw asparagus spears, woody ends trimmed) — Raw green asparagus spears
• 20 g (1 tbsp plus 1 tsp (20 g) fresh lemon juice) — Fresh lemon juice
• 10 g (2 1/4 tsp (10 g) extra-virgin olive oil) — Extra-virgin olive oil

Method

1. 1Preheat the air fryerPreheat a clean 5-quart air fryer to 390°F (199°C) for 3 minutes.3 min · 390°FLook for: The basket is fully hot before cooking begins.Safety: Use the basket handle and keep clear of the heating element. The quoted total time includes this preheat and assumes one batch in the declared basket.
2. 2Trim the asparagusRinse and dry the asparagus, then snap or cut away the woody lower ends.1 min 15 secLook for: Every spear bends slightly and has no pale fibrous end.Safety: Dry the spears completely to limit spatter.
3. 3Season the cod and asparagusPat the cod dry, brush it with half the oil and half the lemon juice, then toss asparagus with the rest of the oil.1 minLook for: The cod is lightly glazed and the asparagus has an even oil sheen.Safety: Wash hands and tools after touching raw cod; declare fish.
4. 4Arrange one basket layerPlace the cod in the center of the hot basket and arrange asparagus in one layer around it without covering the fish.30 sec · 390°FLook for: Air can circulate around the cod and each asparagus spear.Safety: The stated time assumes a 5-quart basket; use two batches in a smaller appliance.
5. 5Air-fry and turn asparagusAir-fry at 390°F (199°C) for 8 minutes, turning the asparagus with tongs after 4 minutes.8 min · 390°FLook for: Asparagus is browned at the tips and cod separates into large flakes.Safety: Open the basket away from steam and leave the delicate cod in place.
6. 6Check, finish, and plateConfirm the thickest cod section reaches 145°F, rest for 1 minute, then plate with asparagus and spoon over the rest of the lemon juice.1 min 15 sec · 145°FLook for: Cod is opaque and flaky at 145°F and asparagus is tender-crisp.Safety: Cook cod in 1-minute increments if it has not reached 145°F.