No ImageBaked Lingcod with Lemon-Garlic Butter Sauce

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  1. Dawn

    Wow. I don’t often make sauces as I didn’t grow up eating sauce. This was GREAT! I did what other reviewers did: Used chicken broth (clam juice next time) and 1.5 sticks of butter (yikes). It was so yummy! I think this would be good on other fish that has a mild flavor, maybe even scallops. The recipe was written easy to follow. Thanks!

    xxxxxyyyyy

  2. KP

    Wow! I made this tonight for dinner for my family and they all LOVED it! I was concerned too about the amount of butter. I followed the recipe to a T and it was perfect in every way!!

    xxxxxyyyyy

  3. Edith

    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

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  4. Lucas

    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

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  5. kaelynn

    I want to bake this so bad lingcod is the best.

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