No ImageBaked Lingcod with Lemon-Garlic Butter Sauce

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  1. Cindy Lu

    Delicious! We used less butter but otherwise followed the recipe. We had enough for a second night until the dog countersurfed and ate the next night’s long cod. The sauce was so delicious that I ran out and recreated the lingcod the next night. Didn’t want to lose that sauce!

    xxxxxyyyyy

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  2. Lgm

    I used chicken broth and substituted heavy whipping cream for the milk. The sauce was good but too subtle. I’d add more garlic and shallots next time and definitely try the clam juice. I did sautés some mushrooms and served that under the lingcod and sauce — definitely added some much needed counter taste! Next time I’d also make rice. Or maybe a mushroom risotto??

    xxxxxyyyyy

  3. 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

  4. 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

  5. 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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