Roasted Ling Cod Recipe with Lemon Pepper Aioli and Wilted Chard

his 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!

Course Main Course Seafood

Cuisine American

Prep Time 15

Cook Time 10

Servings

Calories 541kcal

Author Lea Ann Brown

Ingredients

For the Aioli:
½ 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.

To make aioli from scratch:

1 egg yolk
2 Tablespoons Dijon Mustard
2 Tablespoons lemon juice
½ teaspoon grated lemon zest
1 large garlic clove, fine minced
½ teaspoon kosher salt
¼ teaspoon fresh ground pepper
¼ cup canola oil
¼ cup olive oil

Combine egg yolk with mustard, lemon juice, zest, garlic, salt and pepper. In a slow and steady stream, add the oils until the mixture is emulsified. This can be done in a food processor, blender, or by hand with a whisk. Set aside.

Prep Time: 10 min Cook Time: 10 min Servings: Serves: 4 Source: sitkasalmonshares.com

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