Baked lingcod is a light and easy seafood recipe that comes together in no time.
Pair it with our lemon garlic butter sauce for a quick weeknight meal!
Works great with other fish, too.
Elise Bauer
Have you ever seen a lingcod?
They are almost primeval looking, with huge, gaping mouths and sharp teeth.
As with any fish, the most important factor for how good it tastes is its freshness.
With thislemon-garlic butter sauceit was divine.
How To Choose the Best Lingcod
Lingcod fillets should be bluish green in color when raw.
If it looks grey, it’s probably not fresh.
Otherwise, it’s usually available in the fresh fish sections of most major supermarkets.
More Seafood Recipes to Try!
The sauce recipe makes 1-1/2 cups, about twice as much as you’ll need.
Refrigerate what’s left over, and consider using it as a topping for potatoes or vegetables.
Boil it down by half.
In a separate saucepan (1-qt minimum), prepare the roux.
Heat one tablespoon of butter in the saucepan on medium heat until it is foamy.
Sprinkle in the flour, and stir for a couple of minutes with a metal whisk until well mixed.
Cook until the color is tan, but not brown.
Slowly add the reduced sauce mixture to the roux, stirring quickly to incorporate.
When you first add some of the mixture, the roux will bubble up.
Just keep pouring and keep whisking to incorporate.
Turn the heat to low.
Slowly whisk in the butter, 2 tablespoons at a time.
Add lemon juice, salt, and white pepper.
Add some more clam juice or water if the sauce is too thick.
Sprinkle with chopped parsley right before serving.
Move the oven rack so that the baking pan will be 4 to 5 inches from the heat.
Preheat the oven to 350F.
Rinse the fish in cold water.
Cut into serving pieces if necessary.
Remove any bones with fish-bone tweezers or (spotlessly clean) pliers.
Lay the fish flat in a foil-lined baking pan.
Rub some olive oil over both sides of the lingcod, enough to coat.
Sprinkle both sides with a few shakes of salt and pepper.
Bake at 350F for 10 to 15 minutes, until just done.
To test, use the tip of a knife to gently cut into the thickest part of the fillet.
The fish is done when the fish has just turned from translucent to opaque at the center.
Once you pull the fish out of the oven, it will continue to cook for a few minutes.
Serve the fish with the sauce poured on top.
Rice, crusty bread and a simple salad are good accompaniments.
