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Firm, flaky BC lingcod pan-seared and basted with garlic, thyme and butter. Ready in 15 minutes.
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Lingcod has big, firm flakes and a clean, mild taste. Basting it in garlic and herb butter at the end gives it a rich, golden finish.
Serves: 2 | Prep: 5 minutes | Cook: 10 minutes
Ingredients
- 2 Ling Cod Fillet pieces (about 6 oz each), thawed
- 1 tbsp neutral oil
- Salt and black pepper
- 2 tbsp butter
- 2 cloves garlic, lightly crushed
- 3 sprigs fresh thyme (or 1/2 tsp dried)
- Lemon wedges, to serve
Method
- Pat the fish dry and season both sides with salt and pepper.
- Heat the oil in a pan over medium-high heat. Add the lingcod and sear for 4 minutes without moving it.
- Flip the fish and add the butter, garlic and thyme to the pan.
- Tilt the pan and spoon the foaming butter over the fish for 3 to 4 minutes, until it flakes easily and reaches 70°C (158°F).
- Serve with lemon wedges and the herb butter from the pan.
Tips
- Lingcod flesh can have a natural blue-green tint when raw. It turns white once cooked and is perfectly normal.
- Good with mashed potatoes and green beans.
Safe to eat: Health Canada recommends cooking fish to 70°C (158°F).
Shop: Ling Cod Fillets
