Vicky’s Pesto Lingcod

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!

Vicky’s Pesto Lingcod | Sitka Salmon Shares

Prep time: 30 min
Cook time: 40 min
Total time: 1 hr 10 min
Serves: 4


  • 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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*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

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