This simple Lingcod recipe is perfect for an easy weeknight dinner and is done in nearly 15 minutes. Keeping it simple and flavorful, the mild white fish fillets are seared with butter, lemon juice and finished with fresh herbs.
We eat a fair amount of seafood recipes in this house because it's quick, healthy and always makes it way around the weekly dinner rotation. Roasted salmon with citrus and herbs and this simple Brazilian fish stew, just to name a few.
This simple lingcod recipe is made in nearly 15 minutes with just a handful of ingredients.
Lemon and butter is an easy go-to to make anything delicious and from there, you can expand on the flavors to make sole meuniere with a few tablespoons of capers or a splash of white wine for a spin on 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.
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.
A Few Tips on Cooking Fish Fillets
- Fresh filets should be slightly opaque and with even coloring throughout the filet.
- Before cooking, use paper towels to pat the fish dry.
- Because fish cooks in a few minutes, have all the ingredients prepped before you start cooking.
- Lingcod is not a thick filet and therefore only cooks for 2 minutes per side.
Lemon Butter Lingcod Recipe
- 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.