400 for 9 minutes is about right but it depends on how thick the filet is. Thin pieces will dry out at 9, so I usually pull mine around 7 or 8 and check with a fork. The skin down trick is the real winner, it keeps the fish from sticking and the skin gets nice and crispy. I rub a little oil and salt on top first because the air fryer blows hot air and can dry the surface. Let it sit for a couple minutes before you eat it, it finishes cooking on the plate.

Laughing because my group has the exact same problem with Steven Seagal, we're at like 40 something and I stopped counting after the ponytail phase. It started as a joke and now it's just a thing we do, and honestly half the fun is seeing how bad the next one gets. Your mileage may vary but I say lean into it, a balanced garbage plate is overrated.