The baked lingcod is a light and simple fish recipe that comes together in no time. Combine it with our lemon garlic butter sauce for a quick meal on weekdays! Also works well with other fish.

Have you ever seen a lingcod? They are almost primitive, with huge gaping mouths and sharp teeth. As with any fish, the most important factor in its taste is its freshness.

I picked up this fillet at Whole Foods (they usually have a good selection of fresh fish), where they told me that the Ling cod just came that morning. With this lemon-garlic butter sauce, it was divine.

What is Lingcod and what does it look like?

Ling cod is a species of fish found on the west coast of North America from the Gulf of Alaska to Baja California, Mexico.

It may be an hideous fish, but do not hold it back. It’s delicious! It is a lean fish that solidifies and becomes opaque white when cooked. It is dense, soft and slightly sweet, reminiscent of LOBSTER.

How to choose The best Lingcod

Ling cod fillets should be bluish-green in the raw state. If it looks gray, it’s probably not fresh. If you are lucky enough to live near a Chinese market or another Asian market with a section of fresh fish, you can grill them for them fresh from the tank. Otherwise, it is usually in the fresh fish sections of most large supermarkets.

Swaps and substitutions

• Don’t you have clam juice? You can easily exchange it for a chicken or vegetable broth.
• If you do not have sherry, dry white Plonk or dry white vermouth will work.
• Even if we love ling cod, they can easily replace other fleshy white fish, such as halibut, swai, pollock, sea bass or cod.
• Use chopped shallots for shallots.
• Freshly ground black pepper will work here if you do not have white pepper.

Other sauces and condiments for lingcod
Lingcod is a fish so sweet that it is ideal for any kind of sauce and seasoning. For a healthier alternative, if basil is in season, you can garnish it with a fresh basil pesto. In the colder months, a pesto made from sun-dried tomatoes is also a delicious side dish.

You can also supplement it with Hollandaise Easy Blender sauce, which comes together in just 15 minutes.

If you do not have a lingcod, you can use any solid white fish. Other fish that would be nice here are: redfish, pike perch, catfish, rock cable, haddock, pollock, cod or smallmouth bass.
The sauce recipe makes 1-1 / 2 cups, about twice as much as you need. Cool what is left and consider using it as a side dish for potatoes or vegetables.

Ingredient

Sauce Of butter, lemon, garlic:

• 1/2 cup of Clam Juice, plus more as needed
• 1/2 cup dry sherry
• 1/2 cup Whole Milk
• 1 Tablespoon chopped garlic
• 1 Tablespoon chopped shallot
• 1 Bay leaf
• 1 Tablespoon unsalted butter
• 1 Tablespoon of all-purpose flour
• 1 cup unsalted butter, cut into 2 tablespoons pieces
• 1 Tablespoon lemon juice
• 1/2 Teaspoon of salt
• 1/2 Teaspoon ground white pepper
• 2 Tablespoons chopped fresh persil

Fish:

• 2 Pounds of ling cable fillets
• 2 Teaspoons extra virgin olive oil
• Salt
• Black pepper

Method

Preparing the sauce:
Reduce sauce mixture:

Put the mussel juice, sherry, whole milk, garlic, shallots and bay leaf in a saucepan and bring to a boil. Boil it by half.

Make a roux in a separate pot:

In a separate saucepan (at least 1 qt), prepare the roux. Heat a tablespoon of butter in the pan over medium heat until it is foamy. Sprinkle the flour and stir with a metallic whisk for a few minutes until it is well mixed. Cook until the color is browned, but not brown.

Slowly whisk the sauce into the roux:

Slowly add the mixture of reduced sauce to the roux, stir quickly to stir. If you add part of the mixture for the first time, the roux will boil. Just keep pouring and keep whisking to stir.

Stir in the butter with a whisk:

Turn the fire to low. Slowly stir the butter, 2 tablespoons at a time.

Add lemon juice and spices:

Add lemon juice, salt and white pepper. Add a little more clam juice or water if the sauce is too thick.

Just before serving, sprinkle with chopped persil.

Preheat the oven:

Move the oven rack so that the baking dish is 4 to 5 inches away from the heat. Preheat the oven to 350 °F.

Preparing fish fillets:

Rinse the fish with cold water. If necessary, cut into pieces. Remove the bones with fish bone tweezers or tweezers (spotlessly clean). Lay the fish flat in a baking dish covered with foil.

Rub a little olive oil on both sides of the lingcod, enough to coat. Sprinkle both sides with a few shakes of salt and pepper.

Cooking fish:

Bake at 350°F for 10 to 15 minutes until cooked.

For testing, use the tip of a knife to carefully cut the thickest part of the fillet. The fish is ready when the fish has just turned from translucent to opaque in the middle. As soon as you remove the fish from the oven, it will continue to bake for a couple of minutes.

Serve hot:

Serve the fish with the sauce poured over the top. Rice, crispy bread and a simple salad are good side dishes.