Lingcod is a North American fish native to the Pacific Ocean. The fish is not a true cod but a different fish known as a greenling. The flesh has a dense, firm texture and a mild flavor. Lingcod takes longer to cook than other light fish and lends itself well to several methods of preparation including grilling, frying and baking.
Things You'll Need
- 2 lb. lingcod fillet
- Needle-nose pliers
- Aluminum foil
- Extra virgin olive oil
- Baking pan
- Small pot
- Measuring spoons
- Lemon juice
- Crushed garlic
- Pastry brush
Move the oven rack to the center tier. Preheat the oven to 350 degrees Fahreneheit.
Rinse the lingcod under cold water and set it aside. Remove any bones with a pair of needle-nose pliers, if desired.
Line a baking pan with aluminum foil. Brush a layer of olive oil onto the foil. Add the fish to the baking pan.
Melt 1 tbsp of butter in a small pot. Add 1 tbsp. of lemon juice, 1 tbsp. of extra virgin olive oil and 1 tsp. crushed garlic. Mix well.
Brush the lemon butter mixture onto the surface of the fish -- cover the entire surface of the fish. Sprinkle with sea salt.
Bake in the oven for 15 to 20 minutes or until the flesh becomes flaky and opaque.
- National Oceanic and Atmospheric Administration: Lingcod
- Chow: Lingcod
- "The Williams-Sonoma Collection: Fish"; Shirley King et al; June 2002
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