Turn this lingcod recipe into a complete meal by pairing it with our mini hasselback potatoes and a simple spring mix salad. We keep things simple by lightly seasoning the filets and pan-searing them for a crispy exterior. The rich brown butter sauce brings out the natural flavors in the fish and helps the filets retain their moisture. Lemon juice and a few herbs add freshness and chili flakes give everything a subtle kick. Serve this seared lingcod recipe with your favorite vegetable or rice for a delicious complete meal that everyone will enjoy. It might be confusing but lingcod is not closely related to cod. Lingcod is the largest of the greenling family of bottom-feeding fish. In cooking, however, they can be used in place of each other because they both have a mild, slightly buttery flavor. If you can’t find any for this lingcod recipe, you can use any other type of white fish like halibut, cod, rockfish, or haddock.
Butter – the base of the rich flavorful sauce; we use salted butter but if you only have unsalted, add a pinch of salt. Garlic – for its distinctive pungent taste. Lemon juice – gives the fish a bright citrus flavor. Parsley – brightens flavors and adds a fresh pop of green color. Chili flakes – add a little heat. Lingcod – fresh lingcod filets have a firm texture and mild taste. Salt + pepper – for seasoning, and to enhance the other flavors. Olive oil – for pan-searing the lingcod.
If you’re after something heartier, serve it on a bed of our roasted garlic mashed potatoes or our best cauliflower mashed potatoes (with boursin).
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