Butter & Olive Oil Poached Lingcod
Prep: 10 mins | Total: 40 mins
This one comes from your fisherman Joe Daniels of the F/V Amnicon, seen on the left showing off what is the highlight of this dish. Like the rest of our fishermen, when he’s fishing, access to fresh ingredients (other than the fish he catches) is limited. That’s why Joe likes to make galley meals that let the flavor of the fish come through, while simultaneously being quick, easy, calorie packed, and hard to overcook. On the boat, he’ll use dried herbs, but recommends using fresh ones if you have them. Joe just loves that his recipe can be made across the Midwest with fish that he caught.
- three 6oz pieces wild Alaskan lingcod
- 1½ to 2 cups olive oil, just enough to cover lingcod
- 1 tbsp butter
- 1 sprig fresh thyme
- 1 sprig fresh oregano
- 3 cloves garlic, crushed
- lemon wedges
- salt & pepper to taste
Preheat oven to 250°. Heat butter in deep cast iron skillet or other oven safe pan, over medium low heat.
Add garlic, thyme, and oregano. Sauté until fragrant, about 3-4 minutes.
Liberally season lingcod with salt and pepper, and place in heated skillet. Cover lingcod with olive oil.
Transfer skillet into oven and bake for about 30 minutes, or until thoroughly cooked. Keep oven low enough so lingcod doesn’t fry.
Remove lingcod from oil, and season with salt and a lemon wedge. Serve with rice, warm bread, or fresh greens.
Joe's pro cooking tip: Eat this dish with fresh bread, and save the oil for dipping. Mmmmmm!