Lingcod in Parchment with Red Pepper, Orange, and Couscous

Easy & satisfying baked lingcod

Lingcod in Parchment with Red Pepper, Orange, and Couscous

Serves: | Difficulty:

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4 15-­inch squares of parchment paper or parchment pouches
4 lingcod fillets, 6 to 8 ounces each
salt and pepper, to taste
4 tablespoons butter, cut into 4 pieces
4 cloves garlic, minced
2 red bell peppers, seeded and diced
juice from 1 orange
1 tablespoon grated orange peel 2 cups couscous, dry
finely chopped green onion, for garnish


Preheat oven to 400°F.

Prepare couscous according to package directions.

Salt and pepper lingcod fillets. Butter half of each parchment square; top buttered half of each with a fillet and pat of butter. Mix red pepper with garlic and arrange around fillets. Pour 2 tablespoons of orange juice over each. Fold parchment over fish, folding and crimping edges to seal. Place on 2 baking sheets, leaving space between the packets. Bake for 15 minutes.

Remove fish from packets and set aside. Stir red pepper, garlic, and juice from packets into couscous.

Serve lingcod fillets over couscous. Garnish with grated orange peel and green onion.