How to Cook Lingcod Recipe

How to Cook Lingcod

This recipe makes a single serving, however it’s easily scalable simply by multiplying the required ingredients by the total servings you’d like to make.

Ingredients for Lingcod

Kitchen Tools Needed for Lingcod

Oven-baked Lingcod recipe Cooking Instructions

1. Dry the fish:

   Pat the fish dry.

   

   Lingcod is a long fillet.

2. Preheat Oven:

   Preheat your oven to 400°F (200°C).

3. (Skip If NOT using parchment paper) Prepare Sheet Pan:

   Line a rimmed sheet pan with parchment paper to make cleanup easier.

4. Place the Fillet:

   Place the Lingcod fillet skin-side down (if skin-on) on the lined sheet pan.

   

   Lingcod on the sheetpan.

5. Add Olive Oil:

   Drizzle 1 to 1½ tsp of olive oil over the top of the fillet and gently rub it in with a brush or clean fingers to coat evenly.

6. Season Lightly:

   • Sprinkle 1⁄8 tsp salt and 1⁄8 tsp black pepper (or less) evenly over the top.

   • Avoid over-seasoning – it should enhance, not mask, the natural flavor.

7. Add Lemon and Parsley:

   • Squeeze 1 tablespoon of lemon juice over the top.

   • Lay 2–3 lemon slices directly on top of the fish.

   • Sprinkle 1 tablespoon chopped parsley over the top.

8. Bake:

   Place in the oven and bake for 12 to 15 minutes, depending on fillet thickness. Lingcod is done when it flakes easily with a fork and is opaque in the center (internal temp: ~135–140°F).

   

   The baked Lingcod.

9. Let Rest:

   • Remove from oven and rest for 2 minutes.

10. Serve:

    Since this recipe uses lemon juice to add flavor, here is a fun and refreshing louisiana dirty rice recipe to compliment the light lemon tanginess. A homemade red potato fries side can also accompany this ling cod recipe to give you the classic Fish-n-Chips vibe.

    

    A plating suggestion for lingcod.

About Cod (There are 3 main species)

• Sablefish / Black cod

• Lingcod: If ever there were a fish with an identity crisis, it’s the lingcod, a species that is neither a cod nor a ling. Rather it’s a Pacific greenling, from the family Hexagrammidae. Lingcod ranges from Baja California to Kodiak Island and the Aleutian Peninsula. The best lingcod is landed by hook-and-line boats that bleed and ice the fish immediately after harvest. Lingcod can grow to 90 pounds but the typical market size is around 10 pounds. This lean, white fish is similar to halibut and is a favorite of many West coast chefs, many of whom prefer it to halibut. The firm, snow-white flesh is delicious in fish and chips, and is also good baked with toppings such as sun-dried tomato sauce. Lingcod can also be grilled with excellent results.

• Pacific cod. Try our Pacific cod recipe.