As with any fish, the most important factor for how good it tastes is its freshness. Use skin-on ling fillet for frying. I made one half of the sauce recipe since I only had 1# of fish. 1 Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Have you ever seen a lingcod? Cover with 1/2 the butter mixture and sprinkle with lemon pepper. Meanwhile, boil the marinade for 3-4 minutes or until thickened, add sesame oil. Heat a frying pan over medium heat. To reheat breaded fish, pre-heat the oven to 325 F Degrees, cover a sheet pan with parchment paper, place the fish on the pan and lightly spray the top with oil spray. This was that recipe. Prepare this easy baked fish with haddock, catfish, tilapia, pollock, cod, or flounder. https://www.delish.com/.../a21960798/best-baked-cod-fish-recipe Draw up the sides of the foil, fold them together to make a tent and bake the fish in the oven for 10 to 12 minutes at 375 degrees Fahrenheit. You can eat the fish directly after poaching or put it in a pie. Oven baked cod is one of the best fish recipes and the end result is always juicy and moist. Return to oven to 15-20 minutes until fish flakes easily when tested. https://www.recipetineats.com/healthy-parmesan-garlic-crumbed-fish They are almost primeval looking—huge, gaping mouths with sharp teeth. … Thanks! I was concerned too about the amount of butter. Mix in lemon juice, salt, pepper, parsley flakes and garlic. I didn’t have any sherry and ended up using only half the amount of butter and it was still excellent. Rice, crusty bread and a simple salad are good accompaniments. For a 4-ounce skinless fish fillet with a brown, crunchy crust, heat olive oil in a frying pan until it's hot and pan fry the ling on both sides until it's golden brown. In a 200ºC/400ºF pre-heated oven, fish fillets should take no longer than 10-12 minutes to cook. Also it could be because acidity in the wine. Add about 1 tablespoon of sunflower oil or vegetable oil to a frying pan and heat the pan on medium heat. The only changes I made were to use 1% milk and only 1 stick of butter (couldn’t bring myself to add the second), and there was plenty of sauce to cover 3 lbs of fish, serve extra on the side, and even have a little left over. You will need to buy the fish on the day of cooking, as fresh … We got some ling cod in our Alaskan seafood share. Please try again later. Arrange chips in a single layer on 1 baking tray and place fish fillets on other baking tray. Mix the seasoning into the flour and coat both sides of the fish by dipping it in the flour. How long should you cook fish in the oven? Fixed it for hubby for our 58th wedding anniversary. Rub some olive oil over both sides of the pieces, enough to coat. Great recipe however. 4 Serve: Serve the fish with the sauce poured on top. Lift up the fish and shake it to shed the excess flour. A piece of ling fillet that weighs 6 ounces steams in about 5 minutes. DRESSING: In a small jug, mash 2 roasted garlic cloves (from step 2) together with lemon juice and mustard. Making your own crumbed fish fillet at home is easy, and it is also a tasty way to get your kids to eat fish. Rinse the lingcod under cold water and set it aside. To test, use the tip of a knife to gently cut into the thickest part of the fillet. If you thought the firm, white flesh of ling looks similar to cod, you would be right. 2 Rinse the fish in cold water, cut into serving pieces if necessary. And it seriously has become my new favorite recipe for all white meat fish. So glad it worked for you even with the red wine sub for the dry sherry. Preheat oven to 180 degrees C. Melt the butter in a medium saucepan over medium heat. Next time I’d also make rice. For that reason, a fillet is used in this recipe … Add some more clam stock or water if the sauce is too thick. Or maybe a mushroom risotto?? Hi Lucas, I’m so glad you made it and liked it! Have you tried it with any other type of fish? The sauce tasted great on the rice and peas as well! Remove Fish Odor from your Oven. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. I followed the recipe to a T and it was perfect in every way!! Boil it down by half. For a piece of fish that weighs 8 ounces, you'll need 12 ounces of milk. I stuck to the ingredients….somewhat but didnt have clam juice so I used white wine…and…didnt have sherry so I used red wine!…also used the amount of butter and only drizzled a minimum portion on the servings….what a great flavor!! Is Ling a good eating fish? Place the ling in the hot milk and simmer it for about 5 minutes. Elise, mine kept curdling in step 1, before adding the butter. Thanks for waiting. The sauce was so delicious that I ran out and recreated the lingcod the next night. Please review the Comment Policy. Like the rest of its family, ling is versatile when it comes to cooking methods and tastes flavorful and juicy whether baked, fried, poached or steamed. With the lemon-garlic butter sauce it was divine. If not please explain to the culinary laymen. Line 2 baking trays with baking paper. Fold in the sides to form a parcel around the fish. 3 Bake: Bake at 350°F for 10-15 minutes, until just done. Given the amount of butter in the recipe, that shouldn’t have been an issue. What gives? Cook the ling on its skin side for three to four minutes or until you can see from the side that it has cooked about three-quarters of … I kept trying last night and finally got it to work by adding a little heavy cream to the milk, clam juice, and the sherry – fourth time was the charm! Wow. :) Though I used sherry in the recipe, I added some savignon blanc to thin it out a bit toward the end. Boiling milk will always cause curdling – I substituted heavy cream and added it near the end. He came back with enough filets for 4 meals! We had enough for a second night until the dog countersurfed and ate the next night’s long cod. Wow! Don’t know what to tell you. ~Elise. Hello! Brush corn with a little oil and add to pan. Thanks for these great recipes. On a baking dish, put the onion cut into round slices, fish, potatoes, cherry tomato and the peeled garlic. Add the lemon juice and 2 teaspoons rice bran oil and pulse until combined. This was GREAT! Place the fillet on a baking tray and bake it in the oven at 350 degrees Fahrenheit for 3 to 4 minutes. Fry the fish until it's about three-quarters cooked. Bake in oven for 20 minutes, checking to make sure the tops don’t burn. The sauce was really rich and yummy. If you don't have ling cod, you can use any firm white fish. You might see the fish advertised as New Zealand ling fillet. This simple and healthy recipe is so easy and calls for 4 seasonings and takes only 5 minutes prep time. The sauce was incredible! Bake until golden, about 1 hour and 30 minutes. So glad this Simply Recipes was part of it in a small way ♥. How To Cook Lingcod 101: The Best Recipes A Lingcod caught aboard #BullbusterAmbassador Jackpot ChartersLingcod is a very popular fish to catch on the Pacific coast of the United States. My husband thinks he died and went to heaven. Two thumbs WAY UP! If you are familiar only with canned sardines, this whole baked fish will be a revelation. Rinse fish , and pat dry. With the lemon-garlic butter sauce it was divine. Lay the fish flat in a aluminum foil lined baking pan. Place each fillet on a large sheet of aluminum foil. AND only used ONE cube of butter. Prepare the tiny fish in the Greek style for the oven with garlic, oregano, lemon juice, olive oil, and simple seasonings. If so what do you do with the other 1/2? I used chicken stock instead of clam juice and 1/2 and 1/2 instead of milk–no problems with curdling. A foil packet seals in juices from the fish and the tomatoes, infusing this dish with great taste. I had no clam stock so used white wine instead. Too much salt for my taste, though. Preheat the oven to 350°F. Fabulous….had to drain a can of clams for the clam broth. Bake in a moderate (180ºC) oven for 12-15 minutes or until fish flakes easily. Our Favorite Videos Get Recipe » I did not have sherry on hand, but a red wine substituted quite nicely, and the color contrast was also pleasing visually. Sprinkle salt and pepper and add a dab of butter. Thank you! Especially since it with a small amount of other ingredients, since the mixture is reduced. Sure! Ling poached in milk is succulent and delicious. Preheat the oven to 350°F. It was phenomenal! As soon as the sauce ingredients came to a boil, the whole thing curdled. Next time I’ll probably use half as much salt. I used chicken broth and substituted heavy whipping cream for the milk. I did sautés some mushrooms and served that under the lingcod and sauce — definitely added some much needed counter taste! Sprinkle with chives and served with a side of Fall Green Bean Salad. Did you know you can save this recipe and order the ingredients for. Preheat oven to 200C. Canned tomatoes are a staple in my kitchen. Pretty sure the milk was fresh. Didn’t have fresh parsley so added dried parsley to the broth when reducing. Lay it skin side down in the frying pan and lightly season the flesh side. Move the oven rack to the center tier. Used halibut as lingcod wasn’t available and it worked beautifully, as I’m sure any white fish would. “Reduce by half” means put the ingredients in a pan, put the heat on, let the mixture simmer until half of it has evaporated. Remove kernels from corn and place in a bowl. Just keep adding the mixture and keep whisking to incorporate. Slowly whisk in the butter, 2 tablespoons at a time. 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