Alaskan Lingcod with Brown Butter Lemon Sauce
Cook Time
20-30 minutes
Yield
4
RECIPE Ingredients
- 4 (6 oz) Alaskan lingcod fillets, thawed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- Neutral oil, for searing
- 1 stick (4 oz) unsalted butter
- Small handful of fresh parsley or chives, chopped
- Splash of water or stock
- ½ lemon, juiced
- Side dish of choice: salad, roasted potatoes, quinoa, farro
Recipe notes
Lingcod is a secret of the West Coast that deserves to be discovered. Enjoy the dense white fish with large, soft, moist flakes, and mild buttery flavor with our easy recipe. The satisfying golden sear on the fish is highlighted with a butter sauce and a little lemon.
RECIPE Preparation
- Thaw the Alaskan lingcod fillets overnight in the refrigerator. Once thawed, remove from the packaging and pat dry thoroughly with paper towels. This step is crucial for achieving a golden-brown sear.
- Season the fillets with kosher salt and freshly ground black pepper, if desired.
- Heat a skillet over medium-high heat with a drizzle of neutral oil. Once the oil begins to smoke slightly, carefully place the fillets presentation side down in the pan.
- Sear the fillets until they develop a golden-brown crust, then carefully flip them over.
- Transfer the skillet to a preheated 375 degrees F oven and cook the fillets for approximately 5-6 minutes, or until they reach an internal temperature of 140 degrees F for medium doneness.
- While the fillets are cooking, prepare the lemon brown butter sauce. In a small saucepan, melt a tablespoon of butter over medium heat until it starts to brown.
- Once the butter has browned, remove the saucepan from the heat and quickly add the chopped fresh herbs. Be cautious, as the butter will bubble when the herbs are added.
- Add a splash of water or stock to the saucepan, then return it to low heat.
- Begin whisking in the cubed butter, a few pieces at a time, alternating between having the saucepan on low heat and off the heat to maintain warm temperature. Continue whisking until all the butter has been incorporated and the sauce is smooth and velvety.
- Finish the sauce by squeezing in the juice of half a lemon and season to taste.
- Once the lingcod fillets are cooked, remove them from the oven and let them rest for a few minutes.
- Serve the Alaskan lingcod fillets drizzled with the lemon brown butter sauce, alongside your choice of side dish. We recommend a light arugula salad with quinoa, but roasted potatoes or farro work well, too.
