Preheat the air fryer: Set it to 400°F (200°C). Lightly spray the basket with cooking spray so the fish doesn’t stick.

Pat the fish dry: Use paper towels to remove surface moisture from the tilapia. Dry fish gets better color and texture.

Make the lemon-garlic mix: In a small bowl, combine 1 tablespoon olive oil, 1 tablespoon melted butter, the zest of half a lemon, 1 tablespoon lemon juice, and the minced garlic. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon dried oregano if using. Stir well.

Season the fillets: Brush the mixture evenly over both sides of the tilapia. If the fillets are very thin, go light on the lemon juice to avoid breaking the flesh.

Arrange in the air fryer: Place the fillets in a single layer. Don’t overlap. If needed, cook in batches for even results.

Air fry until flaky: Cook for 7–10 minutes, depending on thickness. Thin fillets may be done at 6–7 minutes; thicker ones may take 10–11. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

Optional quick baste: Halfway through, open the basket and spoon any juices over the fillets for extra moisture and flavor.

Finish and serve: Transfer to plates, spoon over any remaining pan juices, and garnish with chopped parsley and fresh lemon wedges. Add an extra pinch of salt if needed.