Pan-Seared Lingcod Recipe with White Wine Sauce

This lingcod recipe is buttery, melt-in-your-mouth good. Tender pan-seared lingcod dressed in a creamy white wine sauce that feels fancy but comes together fast. Easy enough for a weeknight, impressive enough for guests!

lingcod filet with creamy white wine sauce and dill.

TL;DR

This lingcod recipe packs great flavor into tender, melt-in-your-mouth fish, finished with a silky white wine sauce that tastes far more impressive than the effort involved. For a fast, reliable, restaurant-worthy meal that still feels comforting and unfussy, this one always comes through. Sear the fish, then bake it in the oven, and turn the pan drippings into a bright white wine sauce.

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TL;DR
Ingredients
Step-by-Step: Making This Flavor-Packed Lingcod Recipe
What to Serve with Lingcod
Lingcod FAQs
More Alaska Seafood Recipes
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Ingredients

Lingcod: Lingcod is a unique fish, but other fish can be used for this recipe. You can use other flaky white fish like halibut, black cod, Pacific cod, etc. Try this Asian cod recipe next!
Butter: Butter is great for searing fish because it adds richness and makes a perfectly golden brown crust. You can also use an oil with a higher smoke point like olive oil or vegetable oil. If you love fish cooked in butter, give these halibut cheeks a try!
White Wine Sauce: The white wine sauce has a delicate wine and lemon flavor that perfectly complements the fish. You can pair your favorite sauce with the fish or skip the sauce altogether if you'd like.

See recipe card for quantities.

Step-by-Step: Making This Flavor-Packed Lingcod Recipe

Searing lingcod is a fairly simple process. Read below for a few tips and tricks!

sprinkling salt and pepper on lingcod filets.

Step 1: Pat fish filets dry with paper towels. Season all over with salt and pepper. This can be done up to 8 hours before cooking, preferably at least 30 minutes before cooking. Refrigerate until ready to use.

Step 2: Preheat oven to 350°F. Place a baking rack on a sheet pan and set aside. Heat a cast iron skillet over medium-high heat. Add 1 tablespoon butter and garlic cloves to the skillet and let the garlic flavor the butter for 1 minute.

Step 3: Place the fish filets in the hot butter, skin side up. Cook for 3 minutes, or until the tops of the filets are golden brown.

lingcod filets cooking in cast iron pan.

Step 4: Flip the fish. Add in 1 more tablespoon of butter.

Step 5: Spoon the hot butter over the fish filets for 3 minutes.

Step 6: Transfer the fish filets to the baking rack on the sheet pan and place in the hot oven while you prepare the sauce. Discard the garlic cloves. Depending on the thickness of the filets, they should reach an internal temperature of 135°F in about the same amount of time it takes to make the sauce. If the fish is done before the sauce, turn off the oven and open the door to cool the oven slightly while still keeping the fish warm for serving.

Step 7: The cast iron skillet should have enough butter left to cook the shallots. If not, add ½ tablespoon of butter to the pan and let it melt. Add diced shallots to the pan. Season with salt and black pepper and cook for 1 minute, or until the shallots are softened.

white wine simmering with shallots in cast iron pan.

Step 8: Add white wine and lemon juice to the pan. Bring to a simmer and simmer for 7-8 minutes, or until the liquid is reduced by half.

Step 9: Turn the heat down to medium and add heavy cream. Stir to combine. Simmer for 2-3 minutes.

Step 10: Turn the heat down to low and add ½ tablespoon of butter. Stir until the butter is incorporated into the sauce. Taste and season with salt and black pepper, if needed.

Step 11: Strain the sauce through a fine mesh strainer.

close up of lingcod filet with creamy white wine sauce.

Step 12: Transfer the fish filets to serving plates. Drizzle with sauce. Top with fresh lemon zest and fresh dill. Enjoy!

Pro Tips

Pat the fish very dry. The drier the surface, the better the golden crust. Moisture is the enemy of a good sear.
Use a hot, well-oiled pan. Lingcod is lean and can stick easily-preheat your pan fully and don't move the fish until it naturally releases.
Don't overcook it. Lingcod turns tough if cooked too long. Pull it from the oven at 135-140°F; it will finish cooking as it rests.
Deglaze right away. Don't wait to make the sauce. Use the fish drippings while the pan is still hot for maximum flavor. This sauce can be prepared in a different pan while the fish cooks. However, the flavor left in the pan from the fish really adds to the flavor of the sauce!
Season in layers. Lightly salt the fish before searing and taste the sauce at the end to adjust seasoning as needed.

What to Serve with Lingcod

Garnish your perfectly pan-seared filets with white wine sauce, lemon zest, fresh herbs like dill or chives, and a squeeze of lemon and lemon wedges, if desired. You can serve the fish with simple sides like fennel orange salad or a simple green salad with homemade honey mustard dressing. No matter how you choose to serve it, you'll love this simple, elegant dish!

Lingcod FAQs

Is lingcod a good eating fish?

Yes! Lingcod is considered excellent eating. It has a mild, slightly sweet flavor with firm, flaky flesh that holds up well to many cooking methods. Its clean taste makes it a great choice for people who don't love "fishy" fish.

How is lingcod different from cod?

Despite the name, lingcod isn't actually part of the cod family. It has a firmer texture, larger flake, and a richer, slightly sweeter flavor than true cod. Cod is lighter and more delicate, while lingcod stands up better to searing, grilling, and bolder sauces.

What is the best way to cook ling fish?

Lingcod shines with quick, high-heat cooking. Pan-searing, baking, grilling, and air-frying all work beautifully. One of the best methods is to sear it on the stovetop for color and flavor, then finish it in the oven to keep it tender, juicy, and evenly cooked.