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Pan-Seared and Crusted Lingcod
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Tender lingcod fillets with a zesty Parmesan crust, prepared using brining, pan-searing, and baking techniques for a flavorful and buttery dish.
Ingredients:
  • 3 tablespoons salt
  • 1.5 pounds lingcod, cleaned and boned
  • salt and ground black pepper to taste
  • 1 medium lemon
  • 0.25 cup butter
  • 1.5 cups bread crumbs
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon lemon-pepper seasoning
  • 0.25 cup butter, cut into pieces
Instructions:
  • Prepare the fish: In a large bowl, mix 8 cups of water with salt until dissolved. Submerge the lingcod in the mixture and allow it to marinate at room temperature for 30 minutes.
  • First, carefully discard the brine. Next, gently rinse the fish under cold water and then dry it by patting it with paper towels. Finally, season one side with salt and pepper to enhance the flavor.
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Cut a lemon in half lengthwise. Slice one half into wedges for serving. Zest the other half and set the zest aside for the topping. Squeeze the zested half into a small bowl for the fish.
  • In a skillet over medium-high heat, melt butter until sizzling. Add fish and cook until beautifully golden brown on each side for about 5 minutes. Place the cooked fish in a baking dish and drizzle with fresh lemon juice for a burst of flavor.
  • Prepare the topping by delicately mixing together bread crumbs, Parmesan cheese, lemon-pepper seasoning, and lemon zest until fully blended. Spread this flavorful mixture over the fillets and dot with butter.
  • Bake in the preheated oven for 15 to 20 minutes until the topping is golden brown and the fish flakes easily with a fork. Serve with lemon wedges.

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