Pan-Seared and Crusted Lingcod

This lingcod recipe uses numerous techniques (brining, pan-searing, and baking) to deliver tender, buttery fish fillets topped with a zesty Parmesan crust.

• Preparation Time: 25 mins
• Cooking Time: 25 mins
• Total Time: 50 mins
• Calories: 373 Calories

Ingredients

• salt and ground black pepper to taste
• 3 tablespoons salt
• 1 medium lemon
• 1 teaspoon lemon-pepper seasoning
• 0.25 cup butter
• 0.5 cup grated Parmesan cheese
• 1.5 pounds lingcod, cleaned and boned
• 1.5 cups bread crumbs
• 0.25 cup butter, cut into pieces

Recipe Instructions

Step 1

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

Step 2

Dissolve 3 tablespoons salt in 8 cups water in a bowl. Add lingcod; let sit at room temperature for 30 minutes.

Step 3

Discard salt water brine. Rinse fish; pat dry with paper towels. Season on one side with salt and black pepper.

Step 4

Cut lemon in half lengthwise. Cut one half into wedges; set aside. Zest other half; set zest aside. Juice zested half into a small bowl.

Step 5

Melt 1/4 cup butter in a skillet over medium-high heat. Add fish; cook until golden brown, about 5 minutes per side. Transfer to a baking dish; pour lemon juice over top.

Step 6

Combine bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl. Spread topping over fish, then dot with 1/4 cup butter pieces.

Step 7

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