Pan-Seared Lingcod

Servings: 4 Prep Time: 10 minutes Cook Time: 30 minutes

Lingcod is known for its mild sweet flavor and melt-in-your-mouth-tenderness. This delicate fish is paired with a luxuriously creamy white wine sauce for the perfect balance of flavors. a dish that is both simple and sophisticated. If you're looking for a dish that's both simple and sophisticated, give this elegant pan-seared lingcod recipe a try!

Ingredients: – lingcod filets – salt and black pepper – butter – garlic – shallots – white wine – fresh lemon juice – heavy cream – fresh lemon zest, for serving – fresh dill, for serving

Step 1: Pat fish filets dry with a paper towel. Season all over with sea salt and black 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 fish filets in the hot butter, skin side up. Cook fish for 3 minutes, or until the tops of the filets are golden brown.

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.

Step 7: While the fish cooks in the oven, prepare the creamy white wine sauce (full recipe at the link below).

Top fish filets with white wine sauce, lemon zest, and fresh dill. Enjoy!

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