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Baked Lingcod with Lemon-Garlic Butter Sauce
Baked Lingcod with Lemon-Garlic Butter Sauce
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Quick and easy baked lingcod with lemon garlic butter sauce - perfect for a speedy seafood dinner! Great with any fish.
Ingredients:
  • Lemon-Garlic Butter Sauce:
  • 1/2 cup clam juice, plus more as needed
  • 1/2 cup dry sherry
  • 1/2 cup whole milk
  • 1 tablespoon minced garlic
  • 1 tablespoon minced shallot
  • 1 bay leaf
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup unsalted butter, cut into 2-tablespoon pieces
  • 1 tablespoon lemon juice
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons chopped fresh parsley
  • Fish:
  • 2 pounds lingcod fillets
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Black pepper
Instructions:
  • In a pot, combine clam juice, sherry, whole milk, garlic, shallots, and bay leaf. Bring to a boil and simmer until reduced by half.
  • Prepare a roux in a separate saucepan by heating one tablespoon of butter over medium heat until foamy. Add the flour and stir continuously with a metal whisk for a couple of minutes until well combined. Cook until the roux turns a tan color, avoiding browning.
  • Pour the reduced sauce into the roux while whisking continuously until fully blended. The roux will bubble slightly as you pour - just keep whisking until well combined.
  • Add the butter gradually: Reduce the heat to low and whisk in the butter, incorporating 2 tablespoons at a time.
  • Squeeze in fresh lemon juice and sprinkle in salt and white pepper. Adjust the consistency with more clam juice or water if needed. Finish with a sprinkle of chopped parsley before serving.
  • Position the oven rack to place the baking pan 4 to 5 inches from the heat source. Preheat the oven to 350°F.
  • Prepare the fish fillets by rinsing them in cold water, cutting into serving pieces if needed, and removing any bones with fish-bone tweezers or spotlessly clean pliers. Lay the fish flat in a foil-lined baking pan and coat both sides of the lingcod with olive oil, then season with salt and pepper.
  • Bake the fish at 350°F for 10-15 minutes, until opaque in the center. Check with a knife tip for doneness - it's ready when the center turns from translucent to opaque. Allow the fish to rest outside the oven for a few minutes to finish cooking.
  • To enjoy, serve the fish with the sauce drizzled over it. Pair it with fluffy rice, crusty bread, and a fresh salad for a delightful meal.

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