Lingcod Recipe: Pan-Seared Fish with Lemon Caper Sauce
User Reviews
4.9
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Prep Time
2 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
2 people
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Calories
289 kcal
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Course
Main Course
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Cuisine
French
Lingcod Recipe: Pan-Seared Fish with Lemon Caper Sauce
Description
The Lingcod fillets are dried and lightly coated with flour to create a subtle crust during pan-searing. Salt and pepper season the fish gently. Cooking begins in olive oil and butter over medium-high heat, reducing to medium to finish cooking. The fish cooks about 4 minutes per side until golden with an opaque and flaky interior. The presence of fresh rosemary, chives, and oregano adds herbal notes.
After cooking the fish, the pan is used to prepare a lemon caper sauce, using lemon juice and capers along with the pan's butter to lift the flavors. This sauce introduces acidity and briny brightness that pairs well with the richness of the butter and mild fish flavor.
This dish is suitable as an elegant main course, served immediately after cooking to maintain the warm, flaky texture of the fish. It is simple yet allows the delicate flavor of lingcod to shine alongside the lemon-caper-herb sauce.
Ingredients
- 8 ounces lingcod ~2 fillets
- 1 tablespoon flour Use gluten-free AP flour if needed
- salt pinch
- black pepper pinch
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 lemon juiced
- 1 tablespoon capers
- rosemary small handful, fresh herbs
- chives
- oregano
Instructions
- Pat lingcod fillets dry. Dust with flour, and shake off any excess. Sprinkle them on both sides with salt and pepper.Prepare a heavy pan with the olive oil and 1 TB butter. Heat on medium-high until butter is melted but not browned, then turn the heat down to medium.Place the fillets in the pan and cook about 4 minutes. Don't touch the fillets until they're ready to flip.
- Use a thin metal spatula to test the fish. If you can slide the spatula under the fish without the fish sticking to the pan, it's ready to flip. If the fillets won't release, give them another 30 seconds. They'll release when they've finished cooking.After flipping, divide the remaining 1 TB butter over both fillets.
- Cook fish another 3-4 minutes until done. Fish will be golden on both the top and bottom and opaque all the way through when finished cooking.Transfer the fish to plates, leaving the excess butter in the pan. Cover fish to keep warm, or set fish in a 200ºF oven.Reduce heat to medium. Add the lemon juice and capers, and stir with a wooden spoon. Add half the herbs and stir again. Serve fish hot with pan sauce and remaining herbs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 8g | 3% |
| Protein | 21g | 42% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 89mg | 30% |
| Sodium | 287mg | 12% |
| Potassium | 570mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 350IU | 7% |
| Vitamin C | 29mg | 32% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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