Favorite Lingcod Recipe with Brown Butter Garlic Lemon Sauce
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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, 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.
Pairing suggestions
Serve this delicious pan-seared lingcod warm with a simple salad or any vegetable side like green beans with garlic scapes aioli or crispy Parmesan Brussels sprouts.
If you’re after something heartier, serve it on a bed of our roasted garlic mashed potatoes or with a side of my dinner party-worthy garlic bread.
Favorite Lingcod Recipe with Brown Butter Garlic Lemon Sauce
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
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
A few more lingcod recipes to try
For more inspiration, check out all of our fish recipes!
Wow! I loved Ling cod before using this recipe…now I love it even more! This is a keeper!
I love hearing that! Thanks, Barbara!
Delicious! My spouse fishes and we’re always looking for new ways to enjoy. The browned garlic butter is great! I, too, appreciate the ingredients under the step by step. Will definitely have this again!
What a treat to regularly get fresh caught fish! So happy you enjoyed the recipe!
Oh my! I haven’t made it yet, will do that tonight, but GOD BLESS YOU for putting the amounts for each ingredient under the step by step instructions!!! I’ve never seen anyone do that before and now I don’t have to scroll up and Down up and down at each step to find the amounts. Thank you!
Awww you are so welcome! I’m so happy that you find it helpful!
Delicious
I made it tonight with some fresh ling cod. It was PERFECT! (…. I may have put in a few too many chili flakes so it was a bit on the hot side but the flavor was superb).
Super delicious way to cool lingcod/cod. Next time I might add a few capers
Sooo Delish!!!These instructions are very well written out. Printing is clean and easy to read. The photos are great. thanks.
I was given some lingcod from a fisherman friend of mine. It was the first time I tried cooking it and holy was it ever good. Now to convince my buddy to give me more lingcod. Wish me luck.
Super delicious way to cool lingcod/cod. Next time I might add a few capers
This recipe is so good that both me and my boyfriend licked our plates clean!! I had never heard of your website before but have now sent it off to two friends with high praise and will definitely be trying out more recipes! Thank you from Victoria, BC!
Sooo Delish!!! I love fish and this is definitely one of my favorite recipe. And the instruction picture layout made it much easier to follow. Thank you so much for sharing!
Great recipe!!! I’ve always had a hard time getting fish to taste good and wanting more. This recipe makes fish taste so delicious. I first used this recipe for New Zealand Zing fish that I bought at Costco and loved it. I used the same recipe on tilapia the next time and I’ve never had a better tilapia. I LOVE garlic so I used 5 or 6 cloves instead of one. Thanks so much for sharing this recipe.
These instructions are very well written out. Printing is clean and easy to read. The photos are great.
Love love love this recipe! The flavours are perfect with both Ling cod and regular cod. A simple recipe that’s good for both a weekday meal and for weekend company! Also love the layout of the recipe. It’s so handy to have the ingredients listed again in the instructions! This fish was amazing with the mini Hasselbeck potatoes. Some of our guests went back for thirds!
I’m going to make this to ight, but I really like the recipe layout.
Great instructions and recipe – simple and perfectly yummy. Thank you!