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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 1316 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...
9/29/2019
I made this last nite. First time using ling cod. Made it just as written. Delicious!
9/8/2019
We were gifted fresh ling cod and I used this recipe. Absolutely delicious. Loved the crunchiness and flavor.
8/23/2019
I went to a local fresh fish market looking for salmon fillets for a dinner with guests. They were out of salmon but had Ling Cod fillets. I want sure what to do with it so I checked out Allreci...
2/25/2019
I've made it twice. It's a little on the salty side so the second time I made it, I didn't brine it and it was perfect.
1/20/2019
I reduced the amounts in the recipe because it was only a dinner for two. It was delicious. Our first try with ling fillets. I served it with a wild rice and edemame pilaf.