How to Bake Lingcod

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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
  • Butter
  • Lemon juice
  • Crushed garlic
  • Pastry brush
  • Salt

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.

References

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