For the best results, use tilapia fillets of similar thickness to ensure even cooking.

If using frozen tilapia, thaw completely and pat dry before seasoning. Alternatively, cook directly from frozen at 400°F (200°C) for approximately 12 to 15 minutes, adding seasoning once the surface has thawed enough for it to adhere.

For spicy tilapia, add ¼ to ½ teaspoon cayenne pepper or chili powder to the seasoning mixture.

For a lemon garlic variation, increase the lemon zest and add one minced garlic clove.

For Cajun tilapia, replace the paprika, oregano, garlic powder, and onion powder with approximately 2 teaspoons Cajun seasoning. Adjust the salt accordingly.

For Parmesan-crusted tilapia, sprinkle finely grated Parmesan cheese over the seasoned fillets before cooking.

For Mediterranean-style tilapia, add dried thyme, a pinch of rosemary, and extra lemon zest.

Tilapia usually does not need flipping during air frying, but you can carefully turn the fillets halfway through if your air fryer cooks unevenly.

Avoid overcooking. Check the thickest part with a food thermometer and remove the fish once it reaches 145°F (63°C).

Serve with steamed broccoli, roasted asparagus, garlic rice, quinoa, mashed potatoes, coleslaw, or a fresh garden salad.

Store leftovers in an airtight container in the refrigerator at 40°F (4°C) or below for 3 to 4 days. Refrigerate within two hours of cooking.

Freeze cooked tilapia in freezer-safe containers or bags for up to 2 to 3 months for best quality. Thaw overnight in the refrigerator before reheating.

To reheat in the air fryer, preheat to 350°F (175°C) and heat for approximately 3 to 5 minutes, or until the fish reaches 165°F (74°C).

To reheat in the oven, place the fish in a baking dish, cover loosely with foil, and warm at 300°F (150°C) until heated through to 165°F (74°C).