Baked Lingcod with Lemon-Garlic Butter Sauce

1. Stage

Reduce the sauce mixture: Put the clam juice, sherry, whole milk, garlic, shallots, and bay leaf in a pot and bring to a boil. Boil it down by half.

2. Stage

Make a roux in a separate saucepan: In a separate saucepan (1-qt minimum), prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, and stir for a couple of minutes with a metal whisk until well mixed. Cook until the color is tan, but not brown.

3. Stage

Slowly whisk the sauce into the roux: Slowly add the reduced sauce mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep pouring and keep whisking to incorporate.

4. Stage

Whisk in the butter: Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.

5. Stage

Add the lemon juice and seasonings: Add lemon juice, salt, and white pepper. Add some more clam juice or water if the sauce is too thick. Sprinkle with chopped parsley right before serving.

6. Stage

Preheat the oven: Move the oven rack so that the baking pan will be 4 to 5 inches from the heat. Preheat the oven to 350°F.

7. Stage

Prep the fish fillets: Rinse the fish in cold water. Cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or (spotlessly clean) pliers. Lay the fish flat in a foil-lined baking pan. Rub some olive oil over both sides of the lingcod, enough to coat. Sprinkle both sides with a few shakes of salt and pepper.

8. Stage

Bake the fish: Bake at 350°F for 10 to 15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven, it will continue to cook for a few minutes.

9. Stage

Serve warm: Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.