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
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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.