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panko lingcod on plates.
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5 from 4 votes

Panko Lingcod

This baked panko crusted lingcod is coated in Dijon mustard and seasoned Panko breadcrumbs. Serve it with an easy, homemade tahini sauce.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 2 people
Calories: 471kcal
Author: Sarah Trenalone

Ingredients

Lingcod:

  • 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

Instructions

  • 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.
    Toast the Breadcrumbs
  • Brush an oven-safe pan (or sheet pan) with olive oil. Place fish on the pan.
    Smear one tablespoon of mustard on the fish.
    Coat Halibut with Dijon.
  • Top the mustard with breadcrumbs. Use your fingers to press the breadcrumbs onto the fish evenly.
    Top Halibut with Breadcrumbs.
  • 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.
    Bake Until Golden.
  • 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.
    panko lingcod on plates.

Nutrition

Calories: 471kcal | Carbohydrates: 10g | Protein: 25g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 448mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg