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This baked panko crusted lingcod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
It’s been a year of enjoying lots of tasty fish on our menu.
Ever since we signed up for a community supported fishery, our freezer has been well-stocked with all sorts of fish — some that we were familiar with, and some that were new discoveries.
Unfamiliar with the idea of community supported fisheries? It’s a similar to a community supported agriculture.
Lingcod fell into the category of less familiar fish. I researched options for cooking it, and ended up with a delicious pan-seared lingcod with lemon caper sauce. I also enjoyed it baked and served with a tomato caper sauce.
But there’s no doubt that one of my favorite things to add to fish is a nice toasty crust. A crunchy coating makes the soft, flaky fish within all the more delectable.
The lingcod in this recipe is covered in a seasoned Panko mixture, baked, and then served with an optional tahini sauce.
What is Lingcod?
Alaska lingcod is a type of greenling, a bottom-dwelling fish. (The name can be a bit misleading, as it is neither a type of ling nor a type of cod.)
In taste and consistency, lingcod is very similar to halibut — mild and dense. In fact, the two types of fish can be swapped for each other in recipes when needed.
Lingcod may have a little more flavor than some halibut, but it is still pretty mild. So it carries other flavors really well!
What If I Can’t Find Lingcod?
You can easily swap in some other type of dense white fish.
I’ve made both Panko cod and Panko halibut, with tasty results.
Looking for more whitefish recipes? Try pan-seared catfish, cod curry with pumpkin, blackened cod with avocado sauce, pan-seared haddock, or parmesan halibut.
Can I Use a Different Kind of Mustard?
I like Dijon mustard in this bake.
But if your preference is for regular or spicy mustard, feel free to try something else!
What Kind of Breadcrumbs Should I Use in Panko Lingcod?
For the most crispy coating, Panko breadcrumbs really are the best!
Maybe you’re trying to go gluten-free, and you need to skip the breadcrumb topping. That’s no problem! The fish will still be delicious with the mustard on top.
You should also be able to find gluten-free Panko if that’s a concern.
What Is Tahini?
Tahini is made from sesame seeds, and is really useful as a condiment, dip, topping, or ingredient.
You should be able to find it in a grocery store near the nut butters. You can also buy tahini online.
The tahini sauce is optional in this recipe.
How to Make Panko Lingcod
Start by melting some butter in a pan. Then add Panko breadcrumbs, paprika, oregano, cayenne (if using) and salt to the pan.
Let the mixture toast, and then set it aside.
Next, place the lingcod on an oiled, oven-safe pan.
I like to use a Lodge 12″ carbon steel skillet.
Spread the Dijon mustard on top of each piece of fish.
Add the toasted Panko mixture on top of the mustard.
Use your fingers to press it firmly onto the surface of the fish.
Bake the lingcod for eight minutes per 1″ of thickness.
Then broil for about two minutes to give the fish a golden finish!
If you can’t broil, just bake it a little longer at the same temperature.
While the lingcod is baking, combine the ingredients for the tahini sauce, and mix well.
If you need some additional side dish inspiration, air fryer acorn squash, blue cheese mashed potatoes, or roasted whole carrots would pair well with this lingcod.
When the fish comes out of the oven, drizzle with the tahini sauce and serve right away!
- 1 tablespoon butter
- ¼ cup Panko breadcrumbs Use gluten-free certified Panko if needed
- ¼ teaspoon paprika or smoked paprika
- ¼ teaspoon dried oregano
- ⅛ teaspoon sea salt
- ⅛ teaspoon cayenne (optional, for spice)
- 1 tablespoon olive oil
- 8 ounces lingcod (2 fillets) Or use another sturdy white fish (like halibut)
- 1 tablespoon Dijon mustard
Tahini Sauce (Optional):
- 2 tablespoons olive oil (1 oz)
- 2 tablespoons tahini (1 oz)
- 3 tablespoons apple cider vinegar (1 ½ oz)
- 1 teaspoon Dijon mustard
- 2 teaspoons cold water
- Preheat oven to 400°F and move an oven rack to the top of the oven.Melt butter in a pan over medium heat. When the butter melts (but before it browns), add the breadcrumbs, paprika, oregano, cayenne (if using), and salt.Stir and cook until toasted, about 2 minutes.Remove from heat and set aside.
- Brush an oven-safe pan (or sheet pan) with olive oil. Place fish on the pan.Smear one tablespoon of mustard on the fish.
- Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
- Place the fish in the oven on the top rack. Bake fish for eight minutes per one-inch thickness.Turn on the oven broiler and broil fish for 2 minutes, until the Panko is golden. If your oven doesn't have a broiler, simply cook the fish for about two more minutes at 400°F.
- While the fish cooks, whisk together all the tahini sauce ingredients. (I like to put the sauce in a small mason jar and shake it.)Serve the lingcod while it's still hot along with the tahini sauce. Refrigerate any leftover sauce and use within 4 days.
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