Name: Pan-Seared and Crusted Lingcod
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Salt - 3 tablespoons; Lingcod, cleaned and boned - 1 ½ pounds; Salt and ground black pepper to taste - 1 ½ pounds; Lemon - 1 medium; Butter - ¼ cup; Bread crumbs - 1 ½ cups; Grated Parmesan cheese - ½ cup; Lemon-pepper seasoning - 1 teaspoon; Butter, cut into pieces - ¼ cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pan-Seared and Crusted Lingcod

1. Salt - 3 tablespoons

2. Lingcod, cleaned and boned - 1 ½ pounds

3. Salt and ground black pepper to taste - 1 ½ pounds

4. Lemon - 1 medium

5. Butter - ¼ cup

6. Bread crumbs - 1 ½ cups

7. Grated Parmesan cheese - ½ cup

8. Lemon-pepper seasoning - 1 teaspoon

9. Butter, cut into pieces - ¼ cup

How to cook deliciously - Pan-Seared and Crusted Lingcod

1. Stage

Make the fish: Dissolve salt in 8 cups of water in a bowl. Add lingcod and let sit at room temperature for 30 minutes.

2. Stage

Drain brine, then rinse fish and pat dry with paper towels. Season on one side with salt and pepper.

3. Stage

Preheat the oven to 400 degrees F (200 degrees C).

4. Stage

Cut lemon in half lengthwise. Cut one half into wedges; set aside for serving. Zest the other half; set zest aside for the topping, then juice the zested half into a small bowl for the fish.

5. Stage

Melt butter in a skillet over medium-high heat. Add fish and cook until golden brown, about 5 minutes per side. Transfer to a baking dish and pour lemon juice over top.

6. Stage

Make the topping: Gently stir bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl until well combined. Spread topping over fillets, then dot with butter.

7. Stage

Bake in the preheated oven until topping is golden brown and fish flakes easily with a fork, 15 to 20 minutes. Serve with lemon wedges.