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 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.
Lingcod is also great for fish and chips! This Panko-Breaded Lingcod is very popular, easy to make, and will have you skipping the takeout for fish and chips in the future.
Get all of our FISH RECIPES here!
What is lingcod?
It isn’t cod, which surprised me.
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 fishmonger is worth their weight in gold if you are a seafood lover.
Try our Walleye Recipe too!
What kind of oil works best 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.
What’s the best pan to 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 you’re 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.
How to pan-sear fish
First, you will want to rinse your fish with cold water, pat it dry with a paper towel, and then season lightly.
Heat your butter/oil over medium heat. The temperature of the butter should reach around 300-325° degrees, for this recipe. Butter has a smoke point of just 350, meaning it will burn at temperatures beyond that, so don’t get it too hot!
Place your fillets gently into hot, melted butter, and allow to cook for about 4 minutes per side, or until your fish flakes easily with a fork.
What should you 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.
Pictured with the fish in this post is our Creamy Mushroom Risotto.
Appetizers to serve with lingcod:
- Shrimp Ceviche (my Traeger Grilled Shrimp version of this South American appetizer)
- Traeger Smoked Salmon (many varieties here!)
- Bacon Ranch Dip served with bread, crackers, or chips
- Whipped Cranberry Goat Cheese
Side dishes to serve with pan-seared cod
- Instant Pot Wild Rice
- Pan-Fried Potato Wedges
- Smoked Potatoes
- Broccoli Salad
- One-Pot Creamy Noodles
- Ham and Pea Pasta Salad
- Loaded Smoked Baked Potatoes
- BLT Pasta Salad
Delicious Cocktails to Serve With Lingcod:
Reader Reviews
Recipe turned out perfect! Will definitely make again! Thanks so much!
– J via Pinterest
Great recipe! Substituted vegan butter for actual butter and used smoked paprika and it turned out delicious!
Christiane via Pinterest
Best fish we have ever made! Came out restaurant quality!
Victoria via Pinterest
Pan Seared Lingcod
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
- Dry the fish with paper towels, and season with the salt, black pepper, onion powder, and paprika.
- Place the butter and olive oil in the pan over medium heat and let the butter melt and the oil heat up.
- 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!
- 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.
- Remove the fish from the pan, tent with foil, and set aside.
- 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:
4Serving Size:
1Amount Per Serving: Calories: 112Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 322mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.
Katie
Monday 29th of January 2024
I'm using lingcod for this recipe - should I leave the skin on or remove it?
Nicole Johnson
Tuesday 30th of January 2024
We always cook lingcod skin off. I'm sure you could cook it with the skin on if it is easier, we just don't fillet them that way. Enjoy!
RW
Thursday 9th of December 2021
Wonderful and simple. I always mess up fish but your recipe was perfect. They sell this type in Costco fresh and wild. Wonderful. Thanks for sharing.
Nicole Johnson
Thursday 9th of December 2021
I'm so glad to hear that! Thank you for stopping by to let us know. Happy holidays!
Son
Thursday 25th of February 2021
But what do you do with your garlic? Leave it whole, slice it, chop it, crush it?
Nicole Johnson
Thursday 25th of February 2021
It gets cooked along with the lingcod in the pan, and rubbed on the fish while it is cooking. I'll make sure and specify in the recipe. It is really optional, but a nice addition to the dish. Even without the rubbing on the fish, the oil takes on some garlic flavor and since the fish cooks in the oil, it gets garlicky.
Dena Lock
Sunday 18th of October 2020
This is a great and easy recipe! My lingcod was a hit and was perfectly cooked!
Nicole Johnson
Monday 19th of October 2020
Thanks so much for sharing with us, Dena!
Anni
Thursday 23rd of January 2020
Tried this last night, followed the recipe exactly and it turned out just perfect. Thank you for helping me make a lovely meal! I'll be keeping my eye out for ling cod from now on!
Nicole Johnson
Friday 24th of January 2020
That is amazing! Thank you so much for sharing this feedback. Make sure to rate the recipe in the recipe card above by clicking the stars and filling in your review, if you wouldn't mind! Appreciate you!