Baked Lingcod with Lemon, Herbs & Garlic
A Vibrant Lingcod Dinner for Any Special Gathering
This weeknight-friendly seafood dish transforms lingcod into a bright, flavourful meal with lemon, garlic, and herbs, all in under 30 minutes. Perfect for beginners or seasoned cooks, this recipe shines for a quick Tuesday dinner or a special weekend gathering with friends and family.
While salmon often steals the spotlight, lingcod is equally delightful and just as speedy to prepare. Known for it's mild flavour and flaky texture make it a versatile star, elevated here by a bold Mediterranean trio of zesty lemon, aromatic garlic, and a medley of fresh herbs. Pair it with roasted asparagus or a vibrant salad for a meal you’ll want to make again and again.
Ingredients:
-
4 (6-ounce) skin-on lingcod portions
-
Kosher salt
-
Freshly ground black pepper
-
3 tablespoons olive oil, divided
-
2 medium lemons
-
3 cloves garlic, thinly sliced
-
4 sprigs fresh thyme, dill, or a mix
-
1/4 cup loosely packed chopped fresh herbs, such as parsley, tarragon, or chives
Instructions:
-
Preheat and Prep: Arrange a rack in the middle of the oven and heat to 400°F. Pat lingcod portions dry with a paper towel, then generously season all over with salt and pepper.
-
Prepare Baking Dish: Pour 2 tablespoons olive oil into a baking dish large enough to hold the lingcod portions in a single layer. Tilt the dish to evenly coat the bottom.
-
Layer Aromatics: Thinly slice 1 1/2 lemons, remove seeds, and reserve the remaining half. Arrange the lemon slices in the dish, overlapping slightly if necessary, and scatter garlic cloves and fresh herb sprigs (like thyme or parsley) over them.
-
Bake Lingcod: Place the lingcod portions in the dish, drizzle with an additional tablespoon of olive oil, and bake for 15–20 minutes, until the fish is opaque and flakes easily with a fork.
-
Finish and Serve: Remove from the oven, sprinkle with freshly chopped herbs (such as parsley or dill), and squeeze the reserved lemon half over the top. Serve in shallow bowls, spooning the flavorful broth and cooked lemon slices over the lingcod.
