Vicky’s Pesto Lingcod
We suggest this recipe for lingcod, but you could also try it with Pacific cod or halibut. Note that these fish need less time to cook than lingcod, which is much more moist—mmm!
- 1½ pounds lingcod
- 4 ounces basil, chopped
- 1/4 cup, plus 2 tablespoons olive oil
- 1/4 cup walnuts
- 1 garlic clove, smashed
- 2 tablespoons lemon juice
- 1/2 cup Parmesan
- 2 pounds mixed small roasting potatoes, quartered
- Pinch of salt
- 1 lemon, cut into quarters
Preheat oven to 400 °F
Add basil, olive oil, walnuts, garlic, lemon juice, and Parmesan to food processor. Pulse until smooth. Adjust lemon juice or Parmesan to taste.
Toss potatoes in olive oil and Kosher salt. Roast for 20 min.
Remove potatoes from oven and place fillets on top. Spread pesto on top of fish and return to oven for 20 more min. or until lingcod just begins to flake.
Spritz fish with lemon juice before serving.
Variation: Try this pesto with ramps! Use 4 ounces of ramps, bulbs and greens separated, then chopped. Before adding to food processor, cook ramps in 1⁄2 tablespoon olive oil & pinch of salt in skillet over medium-high heat. Add bulbs first and cook until soft, then add greens and cook until slightly wilted (about 2 mins).
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Know Your Cook
Vicky Cassidy is a food blogger, cook, and photographer from Madison, WI. Born in Russia, Vicky immigrated with her family to Chicago in the 1990s and has been a Midwesterner ever since. Her beautiful blog, Things I Made Today, features approachable, whole-food recipes. Vicky loves fish—in fact, she got engaged over a plate of seafood in Thailand!—and her blog includes lots of great recipes that we adore.