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

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.