Fresh Lingcod with Lemon-Garlic Butter Sauce

Plenty of fresh Lingcod in today, so here’s a great basic recipe that only takes about 15 minutes from oven to plate! Goes great with either a crusty bread or rice dish to accompany.

Fresh Lingcod with Lemon-Garlic Butter Sauce
Prep time
Cook time
Total time
A straightforward recipe for Lingcod (or any white fish) that's quick to plate & super tasty. The butter sauce will make about two cups, so consider saving the left over for topping veggies or potatoes!
Recipe type: Main Dish
Serves: 4
  • 2lbs Lingcod fillet
  • Olive Oil
  • Salt & Pepper
  • ½ cup clam juice
  • ½ cup dry sherry
  • ½ cup whole milk
  • 1 Tbsp minced garlic
  • 1 Tbsp minced shallots
  • 1 bay leaf
  • 1 Tbsp unsalted butter
  • 1 Tbsp flour
  • ½ pound (2 sticks) unsalted butter
  • ½ teaspoon salt
  • ½ teaspoon white pepper
  • 1 Tbsp lemon juice
  • 2 Tbsp fresh chopped parsley
  1. First prepare the butter sauce:
  2. Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.
  3. In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).
  4. Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.
  5. Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.
  6. For preparing the fish:
  7. Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat.
  8. Preheat the oven to 350°F.
  9. Rinse the fish in cold water, cut into serving pieces if necessary.
  10. Remove any bones with fish-bone tweezers or (spotless clean) pliers.
  11. Lay the fish flat in a aluminum foil lined baking pan.
  12. Bake 10-15 minutes, until done.
  13. To test, use the tip of a knife to gently cut into the thickest part of the fillet.
  14. The fish is done when the fish has just turned from translucent to opaque at the center.
  15. Once you pull the fish out of the oven it will continue to cook for a few minutes.
  16. Serve with sauce on top, with rice, or a good sourdough bread.