Pan-Seared and Crusted Ling Cod
Renee
Ingredients
1 h 10 m servings 373- 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.
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
Share
Explore more
Reviews
Read all reviews 1316 Ratings
-
-
-
-
-
I didn't change anything. It was delicious!!
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...
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...
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...
I made this last nite. First time using ling cod. Made it just as written. Delicious!
We were gifted fresh ling cod and I used this recipe. Absolutely delicious. Loved the crunchiness and flavor.
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...
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.
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.