This lingcod recipe is seared stovetop and finishing in the oven. A super easy way to cook a ling fish filet. A crispy outer texture and moist, tender and flaky inside. This ling cod recipe is topped with an easy lemon aioli and served over wilted Swiss chard making this a restaurant quality feel special seafood meal. And ready in about 30 minutes!
Once again, thanks to my membership with Sitka Salmon Shares, one of the perks is being introduced to yet another type of seafood that I’ve never had to the chance to purchase locally. Lingcod.
This lingcod recipe is not only healthy, but with a creamy aioli and savory Swiss chard, this is a recipe that you’ll want to make over and over.
What’s the difference between cod and lingcod?
Lingcod is neither ling nor cod. It’s actually a greenling that’s a voracious bottom-dwelling predator. it’s a favorite of sport fisherman (and home cooks) in Southeast Alaska.
How To Cook Ling Cod
For this ling cod recipe, I wanted the mild sweet flavor to shine, so I simply seasoned it with salt and pepper and then pan-seared the lingcod fillet in a little bit of mild olive oil just long enough to create a bit of a tender crust.
Finishing the seared fish in the oven kept that crispy outer texture intact and the inside texture beautifully tender and flaky.
Super easy this sear and roast method is a great way to cook any thick fish fillet.
The ling cod is then topped with a luscious creamy, lightly flavored lemon Dijon aioli and served over sauteed Swiss chard.
The result, the sweet ling fish is complimented by the slightly salty, light and lemony aioli.
The bed of sauteed Swiss chard adds texture and color to help bring everything together for a super healthy special feel dinner.
This is an easy restaurant quality seafood meal with elegant flavor and a fancy feel presentation.
This ling cod recipe is melt in your mouth incredible with each bite.
Where To Buy Ling Cod
I received this Pacific Lingcod as part of my latest shipment from Sitka Salmon Shares. A seafood program where Alaskan fish is delivered right to your door step. blast-frozen at the peak of freshness, it’s a luxury for this this land-locked cook.
Not to mention the unique variety of seafood we receive. Like this lingcod and one of my favorite, Sablefish (Black Cod) and of course plenty of fresh Alaskan Salmon.
I have healthy and quick dinner options at my fingertips as most seafood recipes can be prepared in around 15 – 20 minutes. This main course lingcod recipe is a great example.
Let’s take a look.
Ingredients You’ll Need
- Lingcod Fillets
- Lemon: Zest and juice
- Mayonnaise: good quality
- Dijon Mustard
- Garlic
- Swiss Chard
Ingredient Swaps
- White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, or black cod.
- Swiss Chard: Any delicate fast cooking greens can be substituted for Swiss chard. Spinach, mustard greens or collard greens would work here. I do not suggest kale, as it’s a tough textured green and will not sautee and soften quickly.
- Olive Oil: Add a rich buttery flavor by substituting 2 tablespoons butter for the olive oil when sauteeing the ling cod fillet.
Step By Step Instructions, It’s Easy
- Step 1: Sautee and sear the ling cod. Heat a heavy (I used non-stick) pan over medium high heat. Once the pan is hot, add olive oil. Once the olive oil is hot and shimmering, add the lingcod fillets. Cook until one side has turned golden brown. This will take just a couple of minutes. Using a spatula, turn the fillets and repeat on the other side.
- Step 2: Place the seared lingcod fillets on an oiled or parchment paper covered baking sheet and place in a 400 degree oven. Roast for about ten minutes or until fish flakes easily when pressing on it with the back of a fork.
- Step 3: Make the Aioli. This is somewhat of a cheater’s aioli recipe. Rather than making aioli from scratch using egg yolks, we’re using already prepared mayonnaise and adding additional flavors of lemon juice, lemon zest, Dijon mustard and garlic. EASY. In a small bowl, add ingredients and blend with a fork.
- Step 4: Prepare the chard. Again easy! Simply heat some oil in the same pan that you seared the ling cod. Remove the large stems and veins and then cut the chard into strips. When the oil is hot, add garlic and red pepper flakes and cook until fragrant. Add chard and cook just long enough that the chard starts to wilt. Remove from heat and keep warm.
With minimal prep time, this meal is ready to plate.
Using tongs, simply place a small amount of the Swiss chard on a plate. Top with a piece of the ling cod fillet and then drizzle with the lemon Dijon aioli.
Ling Cod FAQ’s
As a food, think of lingcod as Pacific cod’s more voluptuous relative, with a semi-firm, lean white flesh that’s nearly as dense and meaty as halibut. Like halibut, it has a mild
Absolutely. It’s actually very easy. I’ve included instructions in the recipe card below. All you need is a good whisk and a strong arm, or a food processor.
Oven temperatures vary, as do thickness of fish fillets. Once transferring the seared ling cod to the oven, check the fillets after five minutes. Press on the fillets with the back of a fork. If the fillets show any sign of separating or flaking, the fish is done. Check the fillets again in five minutes to not over cook. This is our preferred way of cooking lingcod.
Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard
I hope you give this ling cod recipe a try and if you do, please come back and give the recipe a star rating. And if you have a favorite way to cook ling cod, let me know, I’d love to give it a try.
This recipe was adapted from a recipe from Sitka Salmon Shares. The recipe was originally prepared with Sablefish.
More White Fish Recipes
And if you’re looking for even more seafood recipes, don’t miss my Seafood Category, you’ll find lots of great Salmon Recipes and the most popular seafood recipe on my site for Heavenly Halibut.
This recipe is adapted from a recipe from the Sitka Salmon Shares website.
Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard
Ingredients
- For the Aioli:
- 1/2 cup Mayonnaise good quality like Dukes or Best Foods
- 2 tablespoons Dijon mustard we love Edmond Fallot
- 2 tablespoons lemon juice
- ½ teaspoon grated lemon zest
- 1 large garlic clove grated or finely minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- For the Fish:
- 32 ounces lingcod fillets 4 fillets that weigh approximately 8 ounces each
- 1 tablespoon olive oil
- Salt and pepper to taste
- For the Swiss Chard
- 2 bunches Swiss chard large stems removed, cut in 2-inch pieces. Or spinach
- 3 tablespoons olive oil
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- FOR THE AIOLI:
- Add mustard, lemon juice and zest, garlic, salt and pepper to ½ cup good quality mayonnaise. Using a fork, blend well. Note, if you want to make homemade aioli, see instructions in the note section.
- FOR THE LING COD
- Preheat oven to 400 degrees.
- Heat a large, preferably non-stick, skillet over medium high heat. Once the skillet is hot, add 1 tablespoon olive oil. Season fish generously with salt and pepper. When the oil is hot and shimmering, add fillets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
- Place the ling cod fillets on a sheet pan that's been oiled, sprayed with non-stick cooking spray and covered in parchment paper. Roast fillets for about 10 minutes, or until done. To tell if the fillets are done, press the back of the fillets and if the fish shows a hint of separating or flaking the fillets are ready.
- FOR THE GREENS:
- In the meantime Adjust heat to medium, and add 3 tablespoons olive oil to the same skillet. Quickly sauté garlic and red pepper flakes, approximately 30 seconds, until fragrant. Add greens to the pan and season with salt and pepper. Use tongs to move the chard around the pan to wilt evenly. Add lemon juice just before serving.
Notes
- White Fish Fillets: If you don’t have access to ling cod, a good substitution would be halibut fillets, cod, black cod or Mahi Mahi.
- 1 egg yolk
- 2 Tablespoons Dijon Mustard
- 2 Tablespoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1 large garlic clove, fine minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1/4 cup canola oil
- 1/4 cup olive oil
Nutrition
Ling Cod Recipe with Lemon Aioli and Wilted Chard … It’s whats for dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
I didn’t know what to do with ling cod that was given to my husband as a thank you from
A customer. Going to try this recipe tonite. I will let you know how it turns out.
This is delicious, I used spinach with mine.
Thank you for a delicious recipe.
I steamed my Lingcod in foil with just salt, pepper and lemon juice with steamed Baby Swiss Chard and sugar peas from the garden. Low calories and it was so good.
I find Lingcod has a good natural sweet flavour and does not need a spicy sauce. The vegetables have their own flavours and no S&P needed. My guests loved the simplicity. I served a big bowl of stewed clams in white wine, shallot onion, fresh chives and a tsp hot pepper flakes, with garlic bread first.
Just made this recipe for Sunday brunch without ailoi sauce- my husband prefers tartar sauce. I used spinach for the greens and we both loved the entire meal.
Thank you for sharing
My personal chef (husband 😉) made your recipe for Easy Ling Cod (from Sitka Salmon Shares) with Lemon Aioli and Wilted Swiss Chard (from local farmer’s market). Delicious! Highly recommend!
Thanks so much for letting me know! That aioli is also great on their Sablefish. just sayin’. And I’m so glad you’re liking your Sitka Salmon membership. We’ve loved everything we’ve received from them. Great company.
Would this work with regular cod? I happen to have a couple of wild caught cod fillets left in the freezer and had no idea what to do with them other than a fish stew. Earlier I tried a simple butter lemon sauce bake, that just didn’t work. The cod was too boring and the butter sauce just didn’t add enough flavor. I’ve had ling cod before and didn’t realize the difference. I think ling cod is much better. 🙂 I was thinking that maybe this aioli would add enough flavor to make it edible. Any thought on that?
Most cod fillets are thinner than Ling Cod. The oven process may not be necessary. Stove top about 5 minutes per side would probably cook a cod fillet to doneness.
Fish, simply prepared, is so flavorful. This looks excellent — nice ingredients, straightforward preparation, terrific flavor. Winner!
Looks delicious and we’ll try it when our shipment arrives.