What matters
Thin tail ends can finish earlier. Choose fillets of similar thickness.
Everyday cooking Recipe
Air fryer sea bream fillets
Air fryer sea bream with olive oil, lemon and parsley. Use evenly thick fillets and check the thickest centre before serving.
Total time
25 min
Calories
192 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Fillet thickness determines cooking time
Use two skin-on, deboned fillets of about 150 g each. The short timing applies to thawed fish, not frozen blocks. Add lemon after cooking so the surface does not sit in liquid.
Dinner
Air Fryer Recipes
Fish
Recipe
Air fryer sea bream fillets
Air fryer sea bream with olive oil, lemon and parsley. Use evenly thick fillets and check the thickest centre before serving.
Ingredients
2 servings
Method
-
1
Prepare
Check for bones and remaining scales, then pat dry. Make two shallow cuts through the skin without cutting deeply into the flesh.
-
2
Mix and season
Season both sides with oil, salt and pepper. Keep parsley and lemon juice for the finish.
-
3
Cook
If required by the manufacturer, preheat for 3 minutes at 180 °C. Place skin-side up with space between them. Cook for about 12 minutes at 180 °C without turning the delicate fillets.
-
4
Check and serve
The flesh must be opaque and flake easily. Lift out with a wide spatula and finish with lemon juice and parsley. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
Kitchen know-how
Tips for Air fryer sea bream fillets
Serving guidance
One portion contains one fillet, oil and seasoning, but no potatoes or rice.
Variations
How to adapt this recipe
Replace parsley with the same weight of fresh dill.
Use lime juice instead of lemon, also adding it at the end.
Nutrition per serving
192kcal
0.2 gCarbohydrates
30.5 gProtein
7.6 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer sea bream fillets
Yes, if it is clean and scaled. Remove any remaining scales first.
No. Whole fish are much thicker and need a different method.
Not here. Turning can break thin cooked fillets.
It keeps the flavour fresh without extra liquid slowing down roasting.
Keep cooking