Have you ever seen a lingcod? They are almost primeval looking—huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes 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 had just come in that morning. With the lemon-garlic butter sauce it was divine.
Baked Lingcod with Lemon-Garlic Butter Sauce Recipe
PrintIf you don't have ling cod, you can use any firm white fish. Other fish that wold be nice here include: redfish, walleye, catfish, rock cod, haddock, pollock, cod or black seabass.
Ingredients
Fish:
- 2 pounds lingcod fillets
- Olive oil
- Salt and Pepper
Lemon-Garlic Butter Sauce:
This recipe makes 1 1/2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using it as a topping for potatoes or vegetables.
- 1/2 cup clam juice
- 1/2 cup dry sherry
- 1/2 cup whole milk
- 1 Tbsp minced garlic
- 1 Tbsp minced shallots
- 1 bay leaf
- 1 Tbsp unsalted butter
- 1 Tbsp flour
- 1/2 pound (2 sticks) unsalted butter
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 Tbsp lemon juice
- 2 Tbsp fresh chopped parsley
Method
Prepare the sauce:
1 Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.
2 In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).
3 Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
4 Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.
Prepare the fish:
1 Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.
2 Rinse the fish in cold water, cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish flat in a aluminum foil lined baking pan.
Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper.
Bake for 10-15 minutes, until just done.
To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.
3 Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.
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Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
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We got some ling cod in our Alaskan seafood share. This recipe was a great way to prepare it. I used chicken stock instead of clam juice and 1/2 and 1/2 instead of milk–no problems with curdling. I made one half of the sauce recipe since I only had 1# of fish. The dish was perfect. My husband and I ate every crumb!
xxxxxyyyyy
This was absolutely fantastic. Being an avid angler myself, I constantly am searching for a recipe that would blow me away when it comes to white meat fish. This was that recipe. I just made this with the lingcod i caught a couple weeks back (flash frozen in vacuum seal bag until thawed to cook.) And it seriously has become my new favorite recipe for all white meat fish. I did not have sherry on hand, but a red wine substituted quite nicely, and the color contrast was also pleasing visually. If you want to cut the middle man out, I just used 1 -1/2 sticks of SALTED butter, it roughly equates to using 2 sticks unsalted and the 1/2 tsp salt mixed in anyway, so that’s another small change I made, but everything else was followed to a T and I’m still just in awe of how tasty this was. Two thumbs WAY UP!
xxxxxyyyyy
I want to bake this so bad lingcod is the best.
This was a huge hit when I served it at a dinner party. Used halibut as lingcod wasn’t available and it worked beautifully, as I’m sure any white fish would.
I saw a slight curdling effect in the boiling phase, but ignored it and the sauce turned out smooth and creamy. The only changes I made were to use 1% milk and only 1 stick of butter (couldn’t bring myself to add the second), and there was plenty of sauce to cover 3 lbs of fish, serve extra on the side, and even have a little left over. Delicious!!
As soon as the sauce ingredients came to a boil, the whole thing curdled. Pretty sure the milk was fresh. What gives?