Rating: 4.5 stars 4.4
21 Ratings
  • 5 star values: 14
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Recipe Summary

15 mins
25 mins
30 mins
1 hr 10 mins
6 4-ounce fillets


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

373 calories; protein 28.1g; carbohydrates 21.8g; fat 19.5g; cholesterol 91.7mg; sodium 4153.2mg. Full Nutrition