I picked up this fillet at Whole Foods (they usually have a good selection of fresh fish) where they told me that the lingcod had just come in that morning. With this lemon-garlic butter sauce it was divine.
More Seafood Recipes to Try!
Grilled Shrimp With Lemon Pepper Couscous Shrimp Cakes Quick Easy Fish Stew Fresh Salmon Salad Grilled Swordfish Steaks With Lemon Oregano Marinade
The sauce recipe makes 1-1/2 cups, about twice as much as you’ll need. Refrigerate what’s left over, and consider using it as a topping for potatoes or vegetables.
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 kosher salt 1/2 teaspoon ground white pepper 2 tablespoons chopped fresh parsley
Fish:
2 pounds lingcod fillets 2 teaspoons extra virgin olive oil Kosher salt Freshly ground black pepper
Sprinkle with chopped parsley right before serving. Rub some olive oil over both sides of the lingcod, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven, it will continue to cook for a few minutes.
