Favorite Lingcod Recipe with Brown Butter Garlic Lemon Sauce

Our favorite lingcod recipe proves how flavorful simple can be. Lightly seasoned filets are pan-seared to flaky perfection and then drizzled in a rich, brown butter garlic sauce. It makes a quick, easy dinner for weeknights and is ready in just 20 minutes!

This versatile fish recipe is a true weeknight winner. I use lingcod, a lean saltwater fish native to the North American west coast, because I love its mild flavor and firm, meaty texture. It cooks quickly and holds together beautifully, making it ideal for simple, pan-seared preparations.

I lightly season the lingcod fillets and sear them until the outside is golden and crisp. A rich brown butter sauce finishes the dish, bringing out the fish’s natural flavor while keeping it tender and moist. A squeeze of lemon, a few fresh herbs, and a pinch of chili flakes add freshness and just a hint of heat.

Serve this seared lingcod with rice, potatoes, or your favorite vegetables for a complete, satisfying meal that feels special but is effortless to make.

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Favorite Lingcod Recipe with Brown Butter Garlic Lemon Sauce

Prep: 10 minutes mins

Cook: 10 minutes mins

Total: 20 minutes mins

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Our favorite lingcod recipe proves how flavorful simple can be. Lightly seasoned filets are pan-seared to flaky perfection and then drizzled in a rich, brown butter garlic sauce. It makes a quick and easy dinner for weeknights and it's ready in just 20 minutes!

4

Ingredients

• ▢ 4 tablespoons salted butter (see notes)
• ▢ 1 clove garlic (finely minced)
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon minced parsley
• ▢ 1 pinch chili flakes
• ▢ 4 filets lingcod
• ▢ 2 tablespoons cornstarch
• ▢ ¼ teaspoon EACH: salt and pepper
• ▢ 2 tablespoons olive oil

Instructions 

• Melt the butter in a large frying pan over medium-high heat. Continue to cook the butter, stirring frequently, until it is golden brown and nutty smelling. Stir the garlic into the butter then remove the pan from the heat.
  4 tablespoons salted butter, 1 clove garlic
  
• Pour the butter into a heat-proof bowl and stir in the lemon juice, parsley, and chili flakes.
  2 tablespoons lemon juice, 1 tablespoon minced parsley, 1 pinch chili flakes
  
• Dry the lingcod well with paper towels then sprinkle the cornstarch over both sides. Use your hands to rub the cornstarch all over the fish. Season both sides with salt and pepper.
  4 filets lingcod, 2 tablespoons cornstarch, ¼ teaspoon EACH: salt and pepper
  
• Heat the oil over medium-high heat in the same pan you used for the butter. Add the lingcod and cook for 4 minutes. Shake the pan to release the fish (if they are sticking) then carefully flip the fish over using a spatula. Cook for another 2-3 minutes, or until the lingcod is flaky.
  2 tablespoons olive oil
  
• Pour the brown butter lemon sauce into the pan so that the lingcod is coated in the sauce.
  

Notes

If you only have unsalted butter, add a pinch of salt to the brown butter lemon sauce. 

Nutrition

Serving: 1 piece of lingcod, Calories: 320kcal (16%), Carbohydrates: 4g (1%), Protein: 31g (62%), Fat: 20g (31%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 103mg (34%), Sodium: 329mg (14%), Potassium: 722mg (21%), Fiber: 1g (4%), Sugar: 1g (1%), Vitamin A: 510IU (10%), Vitamin C: 6mg (7%), Calcium: 34mg (3%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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