Oven Roasted Lingcod
Lingcod Ingredients:
• 32 ounces worth of Lingcod fillets
• 1 tablespoon of olive oil
• Salt and pepper
Lingcod is always an excellent choice for cooking, as they’re readily available all year long and has a warming palate.
Oven Roasted Lingcod: With this recipe, you’ll get lingcod with a crispy exterior and moist, tender white meat inside. The fish is then topped with lemon aioli sauce. The best part? It only takes half an hour to
achieve.
Aioli Sauce Ingredients:
• ½ cup of mayonnaise
• 2 tablespoons of Dijon mustard
• 2 tablespoons of lemon juice
• ½ teaspoon of grated lemon zest
• 1 large garlic clove, finely minced or grated
• ½ teaspoon of kosher salt
• ¼ teaspoon of freshly cracked black pepper
Directions:
1. Start with the aioli by mixing all ingredients and set that aside.
2. Now, let’s cook the Lingcod. Begin by preheating your oven to 400 degrees.
3. Heat a large skillet over medium-high heat, then add olive oil once it’s hot. Season your fish fillets with
salt and pepper. Once the oil shimmers, add your fillets, cooking them for two minutes until crisp and
golden brown. Then, turn the fillets, cooking the other side for two more minutes.
4. Place your fillets on an oiled sheet pan covered with parchment paper. Please place it in the oven and let it roast for ten minutes or once the fish starts to flake.
5. Plate your dish by adding the fish, topping it with aioli, and placing the greens on the side. Enjoy!