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    Home » Seafood

    Baked Lingcod with Tomato Caper Sauce

    Published: Aug 11, 2020 · Modified: Aug 18, 2021 · Leave a Comment

    Jump to Recipe Print Recipe Save Recipe Saved!
    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    This baked lingcod is cooked until tender and served with a tomato caper sauce. Prepare the sauce ahead of time for a quick and easy dinner!

    baked lingcod on plates with tomato sauce

    This summer, we’ve been eating all the fish!

    Really, it’s been the summer of fantastic fish here.

    We signed up for a community supported fishery, and have been enjoying so much seafood!

    There’s been teriyaki sablefish, sweet chili sablefish, broiled cod, broiled halibut, and halibut tacos.

    Recently, we had the extra-special treat of enjoying some Alaska lingcod.

    What Is Alaska Lingcod?

    Alaska lingcod is a type of greenling, a bottom-dwelling fish.

    And despite the name, it is neither a type of ling fish nor a type of cod.

    It’s a mildly flavored white fish, with a dense consistency similar to halibut. Lingcod has a little more flavor than halibut, but it’s still pretty mild.

    What If I Can’t Find Lingcod?

    No lingcod?

    You can swap the fish in this recipe for halibut, cod, or any other dense white fish.

    Looking for more white fish recipes? Try these: cod Reuben, spiced cod with sweet potato mash, cod pumpkin curry, cod with bourbon sauce, halibut salad with bourbon dressing, pan-seared halibut, and fish meunière (fish in butter sauce).

    How to Make Tomato Caper Sauce

    This tomato sauce can be made with both canned and fresh tomatoes, so you can make this dish year-round.

    While the sauce doesn’t take a long time to cook, know that it can be prepared ahead of time, refrigerated, and then reheated when you’re ready to cook the fish.

    Start by cooking a diced onion until it’s tender in heavy-bottom pan. I used a Lodge enameled cast-iron Dutch oven.

    Cook Onions Until Tender
    Cook Onions Until Tender

    Add capers and diced garlic.

    Cook until the garlic becomes fragrant (about a minute or two).

    Add Garlic + Capers
    Add Garlic + Capers

    Next, add the tomatoes (either canned or freshly diced), salt, and herbs, and simmer over medium-low heat until the sauce thickens.

    Add Tomatoes + Simmer Until Sauce Thickens
    Add Tomatoes + Simmer Until Sauce Thickens

    How to Cook Baked Lingcod

    Place the lingcod in an oiled, oven-safe pan. I use a Lodge 12″ carbon steel skillet.

    You could also use a sheet-pan or casserole dish instead.

    Top the fish with slices of lemon.

    Add Lingcod to Oven-Safe Pan
    Add Lingcod to Oven-Safe Pan

    Cover the pan with foil, and bake eight minutes per one-inch thickness.

    The fish is done when it’s tender and easily pierced with a fork.

    Bake Covered Until Tender
    Bake Covered Until Tender

    Serve the lingcod right away along with the tomato caper sauce and a side of freshly cooked pasta.

    Pair it with garlic cauliflower mash (or Instant Pot cauliflower mash) for a low-carb, gluten-free side.

    baked lingcod on plates with tomato sauce

    This recipe was adapted from a halibut recipe in New York Times Cooking.

    baked lingcod on plates with tomato sauce
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Baked Lingcod with Tomato Caper Sauce

    This baked lingcod is cooked until tender and served with a tomato caper sauce. Prepare the sauce ahead of time for a quick and easy dinner!
    Author: Sarah Trenalone
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 286kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
    Prevent your screen from going dark

    Ingredients

    Tomato Caper Sauce:

    • 1 tablespoon olive oil
    • 1 onion, diced
    • 2 garlic cloves, finely diced
    • 1 tablespoon capers or use diced Kalamata olives
    • 14 ounce can diced tomatoes or 1 lb fresh tomatoes, cored + diced
    • ½ teaspoon fresh thyme, removed from stems ¼ tsp dried thyme

    Lingcod:

    • 1 tablespoon olive oil, divided
    • 8 ounces lingcod (2 fillets) Or swap halibut, cod, or another dense white fish
    • ⅛ teaspoon sea salt
    • ¼ lemon (4 thin slices)

    Instructions

    Tomato Caper Sauce:

    • Add oil to a heavy saucepan over medium heat. Add diced onions and cook 3-5 minutes, or until the onions are tender.
      Add garlic and capers. Cook 1-2 more minutes, or until garlic is fragrant.
      Cook Onions Until Tender
    • Add tomatoes, salt, and thyme. Lower heat to medium-low, and simmer for about 10 minutes or until the sauce is thickened. (If your tomatoes are especially juicy, they may take a few minutes longer to cook.)
      Cover sauce to keep warm.
      Optionally, prepare the sauce up to 3-4 days ahead of time, and rewarm before serving.
      Add Tomatoes + Simmer Until Thickened

    Baked Lingcod:

    • Preheat oven to 450°F.
      Brush an oven-safe pan with half the oil. Alternatively, use a baking sheet or casserole dish.
      Set the lingcod in the pan. Drizzle remaining oil over fish and sprinkle with salt. Cover the lingcod in lemon slices.
      Add Lingcod to Oven-Safe Pan
    • Cover pan with foil, and bake 8 minutes per 1" thickness. The fish is done when tender and easily pierced by a fork.
      Note that thinner fillets of fish will cook more quickly, so take care to note the thickness of the fillets.
      Bake Covered Until Tender
    • Serve the lingcod right away along with the tomato caper sauce.
      Any extra sauce can be used to top side dishes (such as rice, pasta, or cauliflower rice).
      baked lingcod on plates with tomato sauce

    Nutrition

    Calories: 286kcal (14%) | Carbohydrates: 16g (5%) | Protein: 23g (46%) | Fat: 16g (25%) | Saturated Fat: 2g (13%) | Cholesterol: 59mg (20%) | Sodium: 618mg (27%) | Potassium: 968mg (28%) | Fiber: 3g (13%) | Sugar: 7g (8%) | Vitamin A: 232IU (5%) | Vitamin C: 31mg (38%) | Calcium: 95mg (10%) | Iron: 2mg (11%)
    Tried this recipe?Leave a comment and rating below!
    « Canned Green Bean Salad
    Lingcod Recipe: Pan-Seared Fish with Lemon Caper Sauce »

    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

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    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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