Baked Lingcod is a light and easy seafood recipe that takes no time to make. Pair it with our Lemon Garlic Butter Sauce for a quick weeknight meal! Works great with other fish too.
Have you ever seen a lingcode? They look almost primeval, with huge, gaping maws and sharp teeth. As with any fish, the most important factor for good taste is its freshness.
I bought this fillet from Whole Foods (they usually have a good selection of fresh fish) where they told me the lingcod had just arrived that morning. It was divine with this lemon garlic butter sauce.
How to choose the best lingcod
Lining cod fillets should be blue-green in color when raw. If it looks grey, it’s probably not fresh. If you’re lucky enough to live near a Chinese or other Asian market with a fresh fish section, they can have it filleted for you fresh from the tank. Otherwise, it’s usually available in the fresh fish sections of most large supermarkets.
More Seafood Recipes to Try!
- Grilled shrimp with lemon and pepper couscous
- crab cakes
- Quick easy fish stew
- Fresh salmon salad
- Grilled swordfish steaks with lemon oregano marinade
From the editors of Simply Recipes
Baked Lingcod with Lemon Garlic Butter Sauce
If you don’t have a lingcod, you can use any solid white fish. Other fish that would be nice here are: redfish, walleye, catfish, cod, haddock, pollock, cod or smallmouth bass.
Sauce recipe makes 1-1/2 cups, about double what you need. Refrigerate what is left and consider using it as a topping for potatoes or vegetables.
ingredients
Lemon Garlic Butter Sauce:
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1/2 Cup clam juiceplus more as needed
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1/2 Cup Dry sherry
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1/2 Cup whole milk
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1 tablespoon chopped garlic
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1 tablespoon chopped shallot
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1 bay Sheet
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1 tablespoon unsalted butter
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1 tablespoon all purpose flour
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1 Cup unsalted buttercut into 2 tablespoon pieces
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1 tablespoon lemon juice
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1/2 teaspoon kosher Salt
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1/2 teaspoon ground white pepper
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2 tablespoon chopped fresh parsley
Fish:
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2 lb Lining cod fillets
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2 teaspoon Extra virgin olive oil
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Kosher salt
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Freshly ground black pepper
method
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Reduce sauce mix:
In a saucepan, combine the clam juice, sherry, whole milk, garlic, shallots, and bay leaf and bring to a boil. Boil down to half.
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Make a roux in a separate pot:
In a separate pot (at least 1 liter) prepare the roux. Heat a tablespoon of butter in a saucepan over medium-high heat until fluffy. Sprinkle in the flour and stir with a whisk for a few minutes until well combined. Cook until light brown in color but not brown.
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Slowly stir the sauce into the roux:
Slowly add the reduced sauce mixture to the roux, stirring quickly to incorporate. Adding some of the mixture first will make the roux bubbly. Just keep pouring and beating to incorporate it.
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Stir in butter:
Turn the heat down to low. Slowly stir in the butter, 2 tablespoons at a time.
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Add lemon juice and spices:
Add lemon juice, salt and white pepper. Add a little more clam juice or water if the sauce is too thick.
Sprinkle with chopped parsley just before serving.
How to thicken sauceCONTINUE READING:
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Preheat the oven:
Move the oven rack so the baking pan is 4 to 5 inches away from the heat. Preheat oven to 350°F.
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Preparation of the fish fillets:
Rinse the fish in cold water. Cut into serving pieces if needed. Remove any bones with bone tweezers or pliers (perfectly clean). Lay the fish flat in a foil-lined baking pan.
Rub some olive oil over both sides of the Lingcod, enough to coat it. Sprinkle both sides with a few dashes of salt and pepper.
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bake fish:
Bake at 350°F for 10 to 15 minutes until just done.
To test, carefully cut into the thickest part of the fillet with the tip of a knife. The fish is done when the center fish has just gone from translucent to opaque. When you take the fish out of the oven, it will continue to cook for a few more minutes.
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Serve warm:
Serve the fish with the sauce poured over it. Rice, crusty bread and a simple salad are good side dishes.
| nutritional information (per serving) | |
|---|---|
| 465 | calories |
| 28g | Fat |
| 3g | carbohydrates |
| 46g | protein |
