Crispy Apollo Fish with Lemon Herb Glaze

1.Preheat the air fryer to 400°F (200°C) for 5 minutes.

2.In a shallow bowl, combine the whole wheat flour, garlic powder, smoked paprika, salt, and black pepper.

3.In a second shallow bowl, beat the eggs until smooth.

4.In a third shallow bowl, place the panko breadcrumbs.

5.Pat the Apollo fish fillets dry with paper towels.

6.Dredge each fillet first in the seasoned flour mixture, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs.

7.Lightly brush or spray both sides of the breaded fillets with 1 tablespoon olive oil to promote crispiness.

8.Arrange the fillets in a single layer in the air fryer basket, ensuring they do not overlap. You may need to cook in batches depending on your air fryer size.

9.Air fry the fillets at 400°F (200°C) for 12-15 minutes, flipping halfway through, until the crust is golden brown and the fish flakes easily with a fork.

10.While the fish cooks, prepare the lemon herb glaze by whisking together lemon juice, remaining 1 tablespoon olive oil, chopped parsley, chopped dill, honey, and Dijon mustard in a small bowl until emulsified.

11.Once the fish is cooked, transfer to a serving plate and drizzle the lemon herb glaze evenly over the fillets.

12.Serve immediately with lemon wedges on the side for extra brightness.