Pan-Seared Lingcod with Parmesan Crust

Name: Pan-Seared Lingcod with Parmesan Crust
Total time: 80 min
Yield: 2
Ingredients: 3 tbsp salt; 1.5 lb lingcod, cleaned and boned; salt and ground black pepper to taste; 1 medium lemon; 1/4 cup unsalted butter; 1 1/2 cups bread crumbs; 1/2 cup grated Parmesan cheese; 1 tsp lemon-pepper seasoning

Experience tender, buttery lingcod fillets elevated by a crispy, zesty Parmesan crust. This dish combines pan-searing and baking for optimal flavor.

Recipe Info

Prep Time

80 min

Difficulty

Easy

Servings

Nutrition

calories373kcal

carbohydrates22g

fat20g

fiber2g

protein28g

sodium4153mg

sugar2g

Dinner American

Ingredients

3 tbsp salt

1.5 lb lingcod, cleaned and boned

salt and ground black pepper to taste

1 medium lemon

1/4 cup unsalted butter

1 1/2 cups bread crumbs

1/2 cup grated Parmesan cheese

1 tsp lemon-pepper seasoning

Directions

Dissolve salt in water in a bowl. Submerge lingcod; let sit at room temperature for 30 minutes.

Discard brine, rinse fish and pat dry with paper towels. Season one side with salt and pepper.

Preheat oven to 400°F (200°C).

Cut lemon in half. Create wedges from one half; set aside. Zest other half; set zest aside. Juice zested half into a small bowl.

Melt butter in a skillet over medium-high heat. Add fish, cooking until golden brown on each side (about 5 minutes per side). Transfer to a baking dish and pour lemon juice over top.

Combine bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl. Spread mixture over fish, then dot with remaining butter pieces.

Bake in the preheated oven until the topping is golden brown and fish flakes easily (15-20 minutes). Serve with lemon wedges.