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My review
Pan-Seared and Crusted Ling Cod
1
Renee
"This is a simple and excellent way to serve ling cod or other bottom fish. It makes a delicious meal served with rice pilaf and Caesar salad."
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Ingredients
1 h 10 m servings 373Original recipe yields 6 servings (6 4-ounce fillets)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.
- Preheat oven to 400 degrees F (200 degrees C).
- Cut lemon in half; zest 1 half and cut the other half into wedges.
- Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.
- Transfer fillets into a baking pan; squeeze zested half of lemon over cod.
- Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.
- Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.
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Footnotes
- Editor's Note:
- Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 811 Ratings
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Most helpful positive review
9/17/2016
I didn't change anything. It was delicious!!
Most helpful critical review
5/16/2017
This was an odd one, I had caught my own lingcod and wanted to try something different with it.. The frypan method with five minutes on each side cooked the cod through. When I tried to switch i...
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5/16/2017
This was an odd one, I had caught my own lingcod and wanted to try something different with it.. The frypan method with five minutes on each side cooked the cod through. When I tried to switch i...
12/4/2016
Yummy! I had ling cod bellies and didn't brine it. Was a little stingy on butter, but sauteed the salted fillets in butter in cast iron pan skin side last so the meat side was up on the flip, th...
7/3/2018
It was pretty good for something super quick. Next time I'd take the time to batter the fist though.
10/19/2017
I used fresh speckled trout instead of cod. It was delicious and my husband said it was as good or better than any restaurant dish!! I followed the recipe from April/May 2017 magazine which is a...
1/25/2017
I just finished eating this. It was good but to be honest I found it to be a bit bland. I feel 4 stars is generous but oh well :) served with green beans and mini golden potatoes. For cod, I pre...
12/29/2016
So delicious, and very easy. We are new to the PNW and therefore experimenting in the kitchen with lot of new fish! This week was Ling Cod, and this recipe was perfect! I was only able to brine...