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Pan Seared Lingcod Recipe

This Pan Seared Lingcod is lightly seasoned and then pan seared and served with a squeeze of lemon. Serve with some sides and there you have a great meal that cooks up in minutes but presents like a restaurant quality masterpiece! Perfect for those rainy days when you can’t get outside to grill!

Pan-Seared Cod

Pan Seared Lingcod Recipe

If you’re looking for a quick, easy and delicious meal for dinner tonight, my Pan Seared Ling Cod is the right option for you and your family.

This fleshy white fish is tender and flaky once it is cooked, and has a really mild flavor that everyone loves. Even if they aren’t the biggest fan of fish in general. 

Heck – our Panko-breaded Lingcod even won over my fried-fish-hating best friend this week, and I’m calling that a pretty big win. 

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Pan-Seared Cod

What is lingcod?

Lingcod is a lean, saltwater fish that has a mild flavor with a hint of sweetness and a delicate, flaky texture. It is located on the West Coast of the United States from Alaska to California.

Perfect for pan searing, grilling or deep frying, it absorbs flavors so well and you can make this popular fish in a whole host of different ways.

Lingcod isn’t typically available for purchase in stores, but you can use any firm white fish for this recipe if you don’t have any West Coast fishermen in your life.

Make sure when shopping for fish that you look for firm, clean fillets that don’t have spots or any fishy smell. Just take your time when selecting your fish and ask questions if needed. A good fish-monger is worth their weight in gold if you are a seafood lover. 

Pan Seared Cod

What kind of oil should I use for pan searing?

It is totally up to you. We used some butter and olive oil for this particular dish because we aren’t cooking at super high temperatures. For other items that might need a higher temperature, consider using oils with a higher smoke point, like avocado.

Pan Seared Lingcod

What kind of pan do I use?

Use your favorite cast iron skillet or stainless steel are the best options to get that caramelized sear on your fillets.  

Avoid non-stick for pan searing your fish but if that’s all you have it will work, you just may not get the crispy color your looking for with pan searing.

Be careful though! If you go non non-stick make sure the pan you are using is REALLY well-seasoned. It would be better to use a non-stick pan than to use something and end up with your fish sticking to the pan.

Pan Seared Lingcod

How do I pan sear?

First, you will want to rinse your fish with cold water, pat it dry with a paper towel, and then season lightly.

Heat your oil over medium-high heat. The temperature of the oil should reach 400-450 degrees, which is the reason for the oil with a higher smoke point).

Place your fillets gently into the oil and allow to cook for 4 minutes per side, or until your fish flakes easily with a fork.

Pan Seared Cod

What should I serve with this fish?

There are many foods that would work really well with fish. Here are some options for you to choose from, with the recipes right here on my site.

Appetizers to serve with lingcod:

  1. Shrimp Ceviche (my Traeger Grilled Shrimp version of this South American appetizer)
  2. Traeger Smoked Salmon (many varieties here!)
  3. Bacon Ranch Dip served with bread, crackers or chips
  4. Whipped Cranberry Goat Cheese

Shrimp Ceviche

Side dishes to serve with pan seared cod:

  1. Instant Pot Wild Rice
  2. Pan Fried Potato Wedges
  3. Smoked Potatoes
  4. Broccoli Salad
  5. One-Pot Creamy Noodles

One-Pot Creamy Noodles

The great advantage of serving fish as the main course is the fact that it pairs well with almost any other flavors you choose to serve with it.

It can be a light, low-calorie meal, or you can go for it and serve up your favorite comfort foods alongside.

Delicious Cocktails to Serve With Lingcod:

Tropical Rum Punch

Pan Seared Lingcod

Fish is also one of the quickest for cooking and prep time, so great for times when time is limited but you still want to serve a delicious meal at home.

I love to find time-saving recipes that are easy to prepare but are still a WAY better option than any fast food choice out there. You can’t lose here.

You’ll be saving not only time but money also, and doing something nice for yourself and your family by giving them a delicious and healthy meal.

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Pan Seared Lingcod

Pan Seared Lingcod

Pan Seared Lingcod

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Lincod that is pan seared and well-seasoned and served over rice. Fresh, flaky, tender, and delicious.

Ingredients

  • 4 pieces cod filets (5-6 oz ea.)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 sprig fresh thyme
  • 3 cloves garlic

Pan Sauce

  • 1 large lemon
  • 1 teaspoon chopped Italian parsley

Instructions

  1. Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
  2. Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
  3. Place the fish down in the pan along with the thyme and garlic, and let cook for 4-5 minutes, until it develops a golden-brown crust. Don't mess with it!
  4. Flip the fish and cook for an additional 4-5 minutes, until the other side is browned. The middle of the fish should be 145°. Make sure the garlic doesn't scorch.
  5. Remove the fish from the pan, tent with foil, and set aside.
  6. In the same pan, add in the juice from the lemon to deglaze the pan. Spoon the remaining sauce over the fish before serving.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 112 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 31mg Sodium: 322mg Carbohydrates: 3g Fiber: 1g Sugar: 1g Protein: 10g
Nutrition data provided here is only an estimate. If you are tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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Michele

Friday 8th of November 2019

I cooked this recipe tonight with a chop salad... I understood your recipe perfectly and we all thoroughly enjoyed it! Thanks for posting.

Nicole Johnson

Friday 8th of November 2019

Thanks so much for letting us know. We love this recipe too. <3

justin

Tuesday 20th of August 2019

Yikes. Onion powder? and sweet cocktails "with" food? Gawd help us. No wonder Amurkins are so unhealthy.

Nicole Johnson

Wednesday 21st of August 2019

If you don't have a solid appreciation for onion and garlic powder, this probably isn't the site for you. ;) Best wishes and happy trails! I'll go enjoy my sweet cocktail "with" whatever I want. :D

Teresa Meek

Wednesday 7th of August 2019

You say you don't use high heat. What DO you use? It just says "place in pan."

Nicole Johnson

Wednesday 7th of August 2019

Hi Teresa! It says in the post body the following, "Heat your oil over medium-high heat. The temperature of the oil should reach 400-450 degrees, which is the reason for the oil with a higher smoke point).

Place your fillets gently into the oil and allow to cook for 4 minutes per side, or until your fish flakes easily with a fork."

In the recipe card, we specify you should heat your pan over medium heat. I hope that helps! It'll depend on your stove. Medium to medium-high is a good bet though.

Erika

Wednesday 17th of July 2019

I agree with Stephen, the second half of the recipe seems to be missing, i.e., remove the fish from the pan to rest, tent with foil and use remaining ingredients to make a pan sauce.

Nicole Johnson

Wednesday 17th of July 2019

You guys are totally right. Sorry for not catching that sooner. We just updated the recipe. Good catch!

Stephen walker

Saturday 6th of July 2019

Police oil and butter do not have a high smoke point, what happens with the lemon, garlic and parsley? Very confusing.

Nicole Johnson

Monday 8th of July 2019

Sorry that was confusing. That paragraph was talking about searing in general. For this particular recipe, we aren't using high temps so we don't need to worry about smoke points. For other types of pan searing you may need a higher temp, so should consider that when choosing what oil or fat you are using. Hope that helps!