Why You’ll Love This Recipe
This lingcod recipe highlights the beauty of simplicity. The fish is the star, perfectly cooked with just a sprinkle of salt, pepper, and cornstarch, ensuring that the filets are crisp on the outside while remaining moist and tender inside. The brown butter garlic sauce elevates the dish to the next level, offering a rich and nutty flavor that complements the mildness of the lingcod beautifully. Ready in just 20 minutes, it’s the ideal recipe for busy weeknights when you want something delicious and satisfying without a long prep time.
Ingredients
- 4 tablespoons salted butter (see notes)
- 1 clove garlic, finely minced
- 2 tablespoons lemon juice
- 1 tablespoon minced parsley
- 1 pinch chili flakes
- 4 filets lingcod
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Brown Butter Sauce: In a large frying pan, melt the butter over medium-high heat. Stir frequently as the butter cooks until it turns golden brown and releases a nutty aroma. Add the minced garlic to the butter and then remove the pan from the heat.
- Finish the Sauce: Pour the browned butter into a heat-proof bowl. Stir in the lemon juice, minced parsley, and chili flakes. Set aside.
- Prepare the Lingcod: Pat the lingcod filets dry with paper towels. Sprinkle cornstarch over both sides of the fish, rubbing it in with your hands to coat evenly. Season both sides with salt and pepper.
- Cook the Fish: Heat the olive oil in the same frying pan you used for the butter over medium-high heat. Once hot, add the lingcod filets and cook for 4 minutes. Shake the pan gently to loosen the fish if it sticks, then flip the filets carefully using a spatula. Cook for an additional 2-3 minutes, or until the fish flakes easily when tested with a fork.
- Finish the Dish: Pour the prepared brown butter lemon sauce into the pan, ensuring that the lingcod is well coated with the sauce.
- Serve: Serve the lingcod with the sauce immediately, garnished with additional parsley if desired.
Servings and Timing
- Servings: 4 servings
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Crispy Lingcod: For extra crispiness, add a little more cornstarch to the fish before cooking. You can also add a tablespoon of flour to the mix for a slightly different texture.
- Herb-Infused Sauce: If you enjoy a more herbal flavor, try adding fresh thyme, rosemary, or dill to the brown butter sauce along with the garlic.
- Lemon Zest: For an added citrus punch, sprinkle some fresh lemon zest over the finished dish to brighten up the flavors.
- Spicy Option: If you prefer a spicier kick, increase the amount of chili flakes or drizzle a little hot sauce over the fish before serving.
Storage/Reheating
Leftover lingcod can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fish in a pan over medium heat with a little butter or oil, gently heating until warmed through. Keep in mind that the fish may lose some of its texture after reheating, so it’s best enjoyed fresh.
FAQs
1. Can I use another type of fish for this recipe?
Yes, you can substitute lingcod with other firm white fish like cod, halibut, or bass. Just adjust the cooking time depending on the thickness of the fillets.
2. Can I make this recipe with unsalted butter?
Yes, if you’re using unsalted butter, just add a pinch of salt to the brown butter garlic sauce to balance the flavor.
3. What if I don’t have cornstarch?
If you don’t have cornstarch, you can use flour as a substitute. It will give the fish a slightly different texture, but it will still create a nice crisp exterior.
4. How do I know when the lingcod is cooked?
The lingcod is cooked when it becomes opaque and flakes easily with a fork. Be careful not to overcook it, as it can become dry.
5. Can I use frozen lingcod for this recipe?
Yes, frozen lingcod can be used, but be sure to thaw it completely and pat it dry with paper towels before cooking.
6. Can I add vegetables to the dish?
You can definitely add vegetables to the pan to cook alongside the fish. Asparagus, spinach, or sautéed mushrooms would pair nicely with the flavors of the brown butter sauce.
7. Can I make this recipe without the garlic?
While garlic adds a lovely flavor to the dish, you can omit it if you prefer a milder taste. The brown butter and lemon sauce will still be delicious on its own.
8. How do I prevent the fish from sticking to the pan?
Make sure to use enough oil in the pan and wait for it to heat up properly before adding the fish. If the fish sticks, gently shake the pan to loosen it before flipping.
9. Can I make the brown butter sauce in advance?
You can prepare the brown butter sauce ahead of time and store it in the fridge. Just warm it up gently before serving.
10. Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use cornstarch and avoid any gluten-containing ingredients in the butter or seasoning.
Conclusion
This Favorite Lingcod Recipe is the perfect blend of simplicity and flavor. The lightly seasoned fish paired with a rich, brown butter garlic sauce creates a meal that’s both indulgent and quick to prepare. Whether you’re making it for a busy weeknight dinner or a special occasion, it’s a dish that’s sure to impress and satisfy. In just 20 minutes, you can enjoy a gourmet seafood dinner that’s as delicious as it is easy to make!
Favorite Lingcod Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
- Diet: Gluten Free
Description
This Favorite Lingcod Recipe features pan-seared filets with a rich brown butter garlic sauce. It’s a quick and delicious meal that delivers incredible flavor in just 20 minutes, making it perfect for a simple yet impressive weeknight dinner.
Ingredients
4 tablespoons salted butter (see notes)
1 clove garlic, finely minced
2 tablespoons lemon juice
1 tablespoon minced parsley
1 pinch chili flakes
4 filets lingcod
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
Instructions
- Prepare the Brown Butter Sauce: In a large frying pan, melt the butter over medium-high heat. Stir frequently as the butter cooks until it turns golden brown and releases a nutty aroma. Add the minced garlic to the butter and then remove the pan from the heat.
- Finish the Sauce: Pour the browned butter into a heat-proof bowl. Stir in the lemon juice, minced parsley, and chili flakes. Set aside.
- Prepare the Lingcod: Pat the lingcod filets dry with paper towels. Sprinkle cornstarch over both sides of the fish, rubbing it in with your hands to coat evenly. Season both sides with salt and pepper.
- Cook the Fish: Heat the olive oil in the same frying pan you used for the butter over medium-high heat. Once hot, add the lingcod filets and cook for 4 minutes. Shake the pan gently to loosen the fish if it sticks, then flip the filets carefully using a spatula. Cook for an additional 2-3 minutes, or until the fish flakes easily when tested with a fork.
- Finish the Dish: Pour the prepared brown butter lemon sauce into the pan, ensuring that the lingcod is well coated with the sauce.
- Serve: Serve the lingcod with the sauce immediately, garnished with additional parsley if desired.
Notes
If you use unsalted butter, add a pinch of salt to the brown butter garlic sauce to balance the flavor.
If you don’t have cornstarch, you can substitute it with flour.
This recipe can be made gluten-free by using cornstarch and avoiding gluten-containing ingredients.
Nutrition
- Serving Size: 1 filet with sauce
- Calories: 300
- Sugar: 1g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
