What to do when the fish dies and you can't release it.

Parmesan Crusted Lingcod
From www.olympiaseafood.com

This quick and easy recipe translates to just about any white fish but is especially nice with lingcod!

1 pound lingcod, cut into 3-5 pieces
1 cup crushed cornflakes
1 cup shredded parmesan
2 green onions, chopped
1 lemon; zest for the topping, then sliced for garnish
1 egg, beaten
salt and pepper

Mix the cornflakes, cheese, onion, lemon zest, salt and pepper and spread on a plate. Beat the egg with a fork in a bowl. Dip the cod pieces in the egg, roll in the topping mixture, pressing firmly to get the fish coated, and place on a baking sheet. (You may want to cover the baking sheet with foil and spray it lightly with nonstick cooking oil spray for easy clean up).

Bake at 400 degrees F for about 12 minutes or until fish flakes easily with a fork. Serve with lemon wedges and tartar or remoulade sauce.

Leftovers? Lingcod (or any white fish) makes excellent fish cakes. Flake up the cooked fish and combine with an equal amount of shredded cooked potato, some garlic and onion or herbs you like, and a bit of heavy cream. Roll the cakes in panko and fry quickly to brown and warm. Voila!

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