A perfectly baked fillet of lingcod is mild, delicately flaky, and perfect for pairing with a delicious sauce. It's cooking method is similar to other species of firm white fish, like Pacific halibut or Pacific cod.
Pat the lingcod fillet dry to remove excess moisture.
Extra-virgin olive oil adds subtle flavor and keep the fillet tender.
An instant-read thermometer ensures perfect doneness.
By Wild Alaskan Company
Prep time
5 minutes
Cook Time
10 minutes
Total time
15 minutes
Yield
1 serving
Ingredients
Instructions
1. Preheat oven to 400F.
2. Meanwhile, pat fish fillet dry with a tea towel or paper towel, then season with salt and pepper and place on rimmed baking sheet or baking dish.
3. Drizzle fillet with olive oil, coating both the top and bottom so the fillet doesn’t stick .Transfer to center rack in oven and set timer for 8 minutes. Lingcod is medium-done when it has reached an internal temperature of 130F on an instant-read thermometer at its thickest part, or when it can be flaked easily with a fork. If not quite done, allow to cook for a couple minutes more.
4. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
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