This simple pan-seared lingcod recipe is perfect for an easy weeknight dinner and is ready in just 15 minutes. The mild white fish fillets are pan-seared and served with a lemon butter sauce, keeping it simple and flavorful.
Jump to:
About This Recipe
This quick and easy pan-seared lingcod recipe is made in just 15 minutes with a handful of ingredients. The lingcod fillets are lightly dusted in flour, which helps create a luxurious lemon butter sauce.
You can expand on the flavors and make sole meuniere with a few tablespoons of capers or a splash of white wine similar to fish piccata.
What is Lingcod?
Lingcod is bottom dwelling fish coming from the greenling family of fish. Lingcod is a lean mild white fish that is more full bodied compared to cod and can handle a good sear.
📋 Ingredients
- Lingcod Filets: A firm, mild white fish. This recipe can also be made with halibut, flounder, or cod.
- Spices: Paprika and garlic powder are used to season the flour and give the fish a sauce a slight orange hue.
- Flour: Used to lightly dust the fish and thicken the lemon butter sauce.
- Butter and Olive Oil: Both are used to create a luxurious pan seared sauce. Don't be shy with the butter, the fish can handle it.
- Lemon: Use fresh lemon and give it a roll on the counter before slicing, to release the juice easily.
- Parsley: Flat leaf parsley is delicate and gives the rich lemon butter sauce a pop of freshness. You can also add fresh thyme leaves.
See recipe card for full information on ingredients and quantities.
What does Lingcod Taste like?
Lingcod is mild and can be compared to halibut in terms of flavor. Lingcod flakes easily and goes well with just about any ingredient pairing. If you can't find lingcod, halibut would be a good substitute.
📍 Recipe Tips
- What to Look For: Fresh filets should be slightly opaque and with even coloring throughout the filet.
- Dry the Fish: Before cooking, use paper towels to pat the fish dry, this will help the flour adhere easily.
- Have Ingredients Prepped: Because the lingcod cooks quickly, have all the ingredients prepped before you start cooking.
- Don't Overcook: Lingcod is not a thick filet and therefore only cooks for 2 minutes per side.
Recipe FAQs
You don't have to remove the skin, but fillets usually come with the skin already removed.
Reheating fish is not recommended because of the risk of overcooking the fish. Lingcod takes a few minutes to cook and its best to enjoy fresh.
What to Serve with this Lingcod Recipe
Lemon couscous would be perfect to soak up that delicious lemon butter sauce or a side of lemon rice pilaf with dill. Add a side of Roasted brussels sprouts with lemon zest or Honey Harissa Cauliflower for an easy vegetable side dish.
More Fish Recipe to Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Lemon Butter Lingcod Recipe
LittleFerraroKitchen.com
Equipment
Ingredients
- 2- 6 ounce lingcod filets
- ½ teaspoon Kosher salt
- Ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ cup all purpose flour
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 lemon half sliced and other half, juiced
- Chopped parsley for garnish
Instructions
- Use paper towels to pat the lingcod filets dry and season with salt and pepper on both sides.
- Stir paprika, garlic powder and flour together and set aside.
- Bring a large skillet over medium heat and add butter and olive oil. Dredge lingcod filets in seasoned flour and place in the hot skillet.
- Sear lingcod for 2-3 minutes until golden brown and flip over and sear the other side for another 2 minutes.
- Add lemon slices and lemon juice and baste fish with sauce.
- Garnish with chopped parsley and serve.
Video
Notes
- What to Look For: Fresh filets should be slightly opaque and with even coloring throughout the filet.
- Dry the Fish: Before cooking, use paper towels to pat the fish dry, this will help the flour adhere easily.
- Have Ingredients Prepped: Because the lingcod cooks quickly, have all the ingredients prepped before you start cooking.
- Don't Overcook: Lingcod is not a thick filet and therefore only cooks for 2 minutes per side.
Fred says
How do you make the sauce?
Samantha Ferraro says
Hi Fred, it really makes itself when the Butter, evoo, spices, lemon juice come together in the pan. Here at LFK we try and keep it simple. Have a great Day, Samantha.
In the Kitchen with Dinah says
We had never heard of Lingcod but it sounded Interesting. We found it in frozen pre packaged portions from a company in Alaska and ordered it. So glad we did, it is different from any other white fish, More like Salmon belly, a bit more moist than other white fish. Great recipe.
Naomi says
This was very good & quick to make. Thanks for sharing!