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Crusted Pan-Seared Lingcod

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PREP TIME
25 min
COOKING TIME
25 min
TOTAL TIME
80 min
SERVINGS
6 servings
Dinner
Crusted Pan-Seared Lingcod
Ingredients
  • 3 tablespoons salt
  • 1 1/2 pounds lingcod, cleaned and boned
  • salt and ground black pepper to taste
  • 1 medium lemon
  • 1/4 cup butter
  • 1 1/2 cups bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon lemon-pepper seasoning
  • 1/4 cup butter, cut into pieces
Instructions
1
Combine 3 tablespoons salt and 8 cups water in a large container. Add the fish, allowing it to rest at room temperature for 30 minutes.
2
Next, discard the saltwater brine and rinse the fish under cold running water. Gently pat the fish dry with paper towels to remove excess moisture.
3
On one side of the fish, sprinkle a pinch of salt and some black pepper for added flavor.
4
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). This will ensure that the fish cooks evenly and thoroughly.
5
Cut a lemon in half lengthwise, then cut one half into wedges and set them aside. Grate the other half to create lemon zest, which you'll use later.
6
Juice the grated lemon half into a small bowl, collecting the liquid in a container. This will be used as a marinade for the fish.
7
Melt 1/4 cup of butter in a skillet over medium-high heat. Add the fish and cook until it's golden brown on both sides, taking about 5 minutes per side.
8
Transfer the cooked fish to a baking dish and pour the lemon juice over the top. This will add a burst of citrus flavor to the dish.
9
In a separate bowl, combine some bread crumbs, Parmesan cheese, lemon-pepper seasoning, and the grated lemon zest. Spread this mixture evenly over the fish, then dot the top with 1/4 cup of butter pieces.
10
Bake the fish in the preheated oven for 15 to 20 minutes, or until the bread crumb topping is golden brown and the fish flakes easily with a fork.
11
Serve the finished dish with lemon wedges on the side, allowing each guest to add a squeeze of citrus flavor as desired.