• Preheat air fryer to 400°.
• In a small bowl combine kosher salt, pepper and 2 garlic cloves.
• Pat halibut dry with paper towels.  This helps with the browning. Rub top of halibut (not the skin side) with garlic mixture. Do this for all 4 pieces.
• Place an air fryer perforated liner inside the basket. Spray with olive oil spray.  (If you don't use the liner, then be sure to spray the basket a little more so the fish doesn't stick). Add fish to the basket using a fish spatula and spray again.
• Air fry fish pieces for about 5-12 minutes depending on the thickness of your fish. Use a thermometer to check when fish is done or if it can be flaked with a fork. Temperature should be 130-135°. Transfer the cooked fish with a fish spatula and cover with foil until ready to serve with the sauce.

Directions for the sauce:

• Place a pan over medium heat. Add in butter. When melted add 2 cloves garlic and the flour.  Sauté for about 2 minutes, it will start to turn brown.  Slowly add in the white wine and the chicken stock. Allow to cook and bring to boil for a few minutes.
• Turn down heat to low. Add in half and half, salt and pepper, parmesan and lemon zest. Simmer for a few minutes until slightly thickened. Makes about 1 c. sauce.
• Place each piece of halibut on a plate, top with 2 T. sauce and more lemon zest if desired. Enjoy!