This decadent lingcod recipe features pan-seared fish cooked in butter and oil, and topped with an easy lemon caper pan sauce.
We've been eating lots of wild Alaska seafood this summer.
It's been wonderful.
Our community supported fishery deliveries have included sablefish, cod, halibut, and the prized Alaska lingcod.
We've happily enjoyed teriyaki sablefish, sweet chili sablefish, broiled cod, broiled halibut, and halibut tacos.
When the lingcod arrived, I started researching all things lingcod. Then I moved onto the delicious part, testing lingcod recipes like Panko lingcod and baked lingcod.
What Is Lingcod?
Despite the name, lingcod is not a type of ling fish and it is not a type of cod.
Alaska lingcod is a type of greenling, a bottom dwelling fish.
Lingcod is dense and mild, and while it doesn't taste just like halibut, the two fish are very similar. If you've got a halibut recipe that you love, you can swap the halibut for lingcod.
And guys, that's exactly what I did.
This pan-seared lingcod is based on two of my favorite fish recipes: Julia Child's fish meunière (fish in butter sauce) and this pan-seared halibut with lemon caper sauce.
What If I Can't Find Lingcod for This Recipe?
Lingcod is (admittedly) not always easy to find!
If you can't find lingcod, halibut is the best swap in this recipe.
That said, this recipe uses a basic pan-searing technique that would be delicious with lots of different types of fish.
When swapping lingcod for other fish, keep in mind that the cook time will change depending on the thickness of your fish. Also, delicate fish will be more difficult to pan-sear than sturdy, dense fish (like lingcod and halibut).
How to Make Pan-Seared Lingcod
Start by patting your (thawed, room-temperature) lingcod dry.
Dust the fish with flour. If you're gluten-free, it's fine to use an all-purpose gluten-free flour such as Cup 4 Cup.
Next, add oil and butter to a heavy pan. I use this Lodge 12" carbon steel skillet.
Wait for the butter to melt, and then add the lingcod to the pan.
Cook the fillets for about 4 minutes, or until a thin metal spatula will easily slide under each fillet.
If the fish sticks to the pan and doesn't want to release, wait 30 seconds and try again.
Flip the fish, and top each fillet with a knob of butter.
Cook another 3-4 minutes, and then remove the fish from the pan.
Add a little lemon juice and some capers, and stir, stir, stir.
Add a few herbs, stir again, and turn off the heat.
Serve the lingcod right away, along with the pan-sauce and your favorite side dishes. I like to serve mine with Instant Pot jasmine rice, garlic cauliflower mash, and honey balsamic brussels sprouts.
Lingcod Recipe: Pan-Seared Fish with Lemon Caper Sauce
Ingredients
- 8 ounces lingcod (~2 fillets)
- 1 tablespoon flour Use gluten-free AP flour if needed
- pinch salt, pepper
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 lemon, juiced
- 1 tablespoon capers
- small handful fresh herbs (such as fresh rosemary, chives, or 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.
Richard Bury says
I fish Alaska a lot. My two favorites are sablefish and lingcod; both are delicious!
Sarah Trenalone says
That's so cool!! And I totally agree, both sablefish and lingcod are AMAAAAZING!
Judi says
Just made this tonight....sooo good, easy and fast, top of the stove for these hot days...thank you so much!!!
Alisha Trenalone says
Wonderful! Glad you enjoyed it, thanks for letting us know!
-Alisha at Champagne Tastes
Sara says
Bought fresh ling cod at the fish market, caught that morning, and found this recipe. Never made ling cod before and I swear, I could eat this every day. It was delicious! Thank you! Will be making it again (and again.)
Sara says
Meant to add that I didn't use flour and it is also perfect without. Flour isn't necessary for this scrumptuous dish!
Sarah Trenalone says
Yay! So glad you enjoyed 🙂
Lynne says
Excellent!
Alisha Trenalone says
Thanks!
-Alisha at Champagne Tastes
Megan says
This is a good one! Very flavourful.
Alisha Trenalone says
So glad you enjoyed it! Thanks for letting us know!
-Alisha at Champagne Tastes
JR says
This was very yummy. I added shallots and only had green onions and basil, but it was great!
Alisha Trenalone says
Thanks so much for letting us know, we're glad you enjoyed!!
-Alisha at Champagne Tastes
Joanne Benser says
I made this using fresh caught blue ling cod and rockfish. It was very good with both! The only thing I would add was another lemon.
Alisha Trenalone says
Glad you enjoyed it so much! Thanks a bunch for letting us know 🙂
-Alisha at Champagne Tastes
Heather Poole says
Absolutely delish! Simple and full of taste, served with a Mexican verde rice and sauteed yellow peppers, accompanied with an Italian pecorino wine. Fab!
Alisha Trenalone says
Fantastic, thanks for letting us know!
-Alisha at Champagne Tastes
Tammy says
It was so simple yet delicious. The change I made, which I think was critical, was cooking the sauce in a separate pan vs. the one the fish was cooked in. I think my fish turned out perfectly cooked, but there were some burned bits in the pan that would have transferred to the sauce. I also missed adding the fresh herbs, but it didn't matter. I did add a little garlic powder. Served w/ cauliflower mashed potatoes and my husband loved it!
Alisha Trenalone says
Glad you enjoyed!
-Alisha at Champagne Tastes
A.E.R. says
A neighbor gave me 3 lingcod fillets from his successful day of fishing. The Googler led me to this recipe. This dish is light yet packed with flavor. Be sure to use a good, grass fed and high fat content butter. 🙂
Alisha Trenalone says
Glad you enjoyed it, thanks for letting us know!
-Alisha at Champagne Tastes
Jim Brookes says
Easy to make and tastes great. This recipe is a keeper.
Alisha Trenalone says
So glad you enjoyed! Thanks for letting us know, Jim!
-Alisha at Champagne Tastes
Kathy says
This was so easy and fast and delicious!
Alisha Trenalone says
Wonderful, so glad you enjoyed!
-Alisha at Champagne Tastes
Kelly says
Made this last night with some ling cod we caught in Alaska last month and we loved it! Great flavor without taking away the flavor of the fish.
Alisha Trenalone says
Wow, congrats on getting that lingcod! And thanks for letting us know you enjoyed the recipe 😄
-Alisha at Champagne Tastes
James says
This was super easy and so delicious! My neighbor caught a beautiful lingcod along the Sonoma County coast yesterday and gave me large fillet. After cooking per the recipe, I added fresh picked sun gold cherry tomatoes from my garden into the sauce, cut in half and sauteed briefly in the pan prior to pouring over the fish. So good!
Alisha Trenalone says
That sounds amazing! Congrats on such a wonderful meal (and a kind neighbor!) 😊
-Alisha at Champagne Tastes
Kitty says
Lemon (anything acidic) harms the seasoning of carbon steel and cast iron pans. Use stainless steel. Otherwise a great recipe.
Rick says
fast, easy and very very tasty.
Alisha Trenalone says
Thanks for the kind words!
-Alisha at Champagne Tastes
Aimée Searle says
So glad I found this recipe again.
it is the best way I have found to prepare Ling Cod.
I till have lots of fillets to finish this winter before my man goes fishing in Northern BC again next Spring/Summer.
Alisha Trenalone says
An abundance of fish, nice! Glad you enjoy the recipe.
-Alisha at Champagne Tastes
Theresia Harris says
We loved this simple and elegant recipe for Ling Cod. Thank you.
Cathy says
Excellent, and so easy!! Thanks for sharing.
Jennifer says
I made this and It is delicious. I used a cast iron skillet and dried rosemary and oregano as I didn’t have fresh.