Ling Cod Recipes: Easy Lemon-Herb Baked Fish for Dinner

This lemon-herb baked lingcod is a simple fish dinner made with mild, flaky lingcod, butter, garlic, lemon, and parsley. It cooks in one dish and comes with a bright, buttery sauce, making it easy to serve with vegetables, potatoes, or rice.

Ingredients

4 lingcod fillets, about 6 oz (170 g) each, or 1½ lb (680 g) total, thawed if frozen
1 teaspoon kosher salt (5 g; use a little less if using fine table salt)
½ teaspoon freshly ground black pepper (1 g)
1 tablespoon olive oil (15 ml)
3 tablespoons unsalted butter, softened (42 g)
1 garlic clove, finely grated or minced (about 1 teaspoon or 3 g)
1 medium lemon, zested and cut into wedges (about 110 g)
2 tablespoons lemon juice (30 ml)
2 tablespoons finely chopped fresh parsley (about 8 g), plus extra for serving if desired
1 tablespoon drained capers (9 g), optional

Instructions

Heat the oven and prepare the fish. Set a rack in the center of the oven and heat it to 425°F (220°C). Lightly oil a shallow baking dish large enough to hold the fillets in a single layer. Pat the lingcod dry on all sides with paper towels; removing surface moisture helps the seasoning stick and prevents excess water from collecting in the dish. Arrange the fillets with a little space between them. Season both sides with the salt and pepper, then rub the olive oil over the tops.
Make the lemon-herb butter. In a small bowl, mash the softened butter with the garlic, lemon zest, lemon juice, and parsley until evenly combined. Stir in the capers if using. Spoon the mixture over the fish, spreading it in a thin layer. If the butter is firm, leave it at room temperature for a few minutes rather than melting it; softened butter stays on the fillets better before baking.
Bake until just cooked through. Bake the fish uncovered for 12 to 15 minutes. The timing depends on the thickest part of the fillets: thinner pieces may finish sooner, while pieces over 1 inch (2.5 cm) thick may need a few extra minutes. Check the thickest part of a fillet with an instant-read food thermometer. The USDA FSIS safe minimum internal temperature for fish is 145°F (63°C). If it has not reached that temperature, return the dish to the oven and check again after 2 minutes. The fish should look opaque and separate into large moist flakes when gently prodded, but use the thermometer rather than appearance alone to confirm doneness.
Rest briefly and serve. Let the fish stand in the dish for 3 minutes so the juices settle, then spoon the lemon-butter sauce over the portions. Serve with lemon wedges and a little more parsley. The fish is delicate, so use a thin spatula to lift each piece rather than trying to turn it in the baking dish.

Tips

Choose evenly sized fillets. Similar thickness helps all four portions finish at about the same time. If one piece is much thinner, start checking it early and remove it when it reaches 145°F (63°C), leaving thicker pieces to cook longer. Lingcod fillets can vary in shape, so the thermometer is more dependable than an exact minute count.
Thaw and dry frozen fish well. Thaw it overnight in the refrigerator, or keep it sealed and place it in cold water, changing the water every 30 minutes until thawed. Avoid thawing fish on the counter. Once thawed, blot away moisture before seasoning; wet fish can release liquid and dilute the butter sauce.
Adjust salt for the butter and capers. The recipe uses unsalted butter so the seasoning is easier to control. If you have salted butter, reduce the added salt to about ¾ teaspoon (3.5 g), then taste the sauce after cooking. Capers add a briny, salty note, so you can omit them or rinse them briefly if you prefer a milder flavor.
Do not overbake while waiting for browning. This is a gentle bake, not a browning method; the top may stay pale even when the fish is fully cooked. Lingcod can become dry if it is left in the oven after reaching its safe temperature. If you want a little color, briefly broil the fish at the end while watching closely, but do not use browning as a substitute for checking the center.

Serving Suggestions

Serve each fillet with the buttery juices from the dish and a lemon wedge. Steamed rice, roasted baby potatoes, or buttered couscous are useful sides because they catch the sauce without competing with the fish. For a lighter plate, pair the lingcod with green beans, asparagus, sautéed spinach, or a crisp salad dressed with a simple vinaigrette. Add the vegetables while the fish bakes if their cooking times allow, or prepare them separately so the fish can be served as soon as it rests.

If you are serving bread, choose a crusty loaf or warm rolls to mop up the lemon, garlic, and parsley butter. A side of roasted tomatoes or a cucumber salad also brings a fresh contrast to the rich sauce. For a more substantial dinner, flake leftover fish into warm rice bowls with vegetables and a spoonful of the sauce. Keep the portions intact for a plated meal, since lingcod flakes easily once cooked.

Variations

Use another firm white fish. Pacific cod, haddock, pollock, or halibut can stand in for lingcod in the same recipe. Choose pieces of similar thickness and check the center temperature because different cuts and species may cook at different rates. The flavor will change slightly: halibut is firmer and richer, while cod and pollock are usually milder and may flake more readily.

Make it dairy-free. Replace the butter with 3 tablespoons (45 ml) olive oil and stir in the garlic, zest, lemon juice, parsley, and capers. Spoon this mixture over the fish before baking. The result is less creamy and more like a bright oil-and-lemon dressing, but it still keeps the fillets moist and flavorful.

Add a gentle spice note. Mix ¼ teaspoon smoked paprika (about 0.6 g) or ¼ teaspoon red pepper flakes (about 0.5 g) into the butter. Paprika adds a mild smoky warmth, while pepper flakes bring heat. Start with a small amount so the spice does not overwhelm the delicate fish.

Try dill or chives. Replace some or all of the parsley with 2 tablespoons (about 6 g) chopped fresh dill or chives. Dill gives the sauce a more aromatic, grassy quality; chives keep it mild and onion-like. Add tender herbs after baking if you want their flavor to stay especially fresh.

Storage and Reheating

Refrigerate leftover fish within 2 hours of cooking, transferring it to a shallow airtight container along with any sauce. Cooked lingcod keeps in the refrigerator for 3 to 4 days. For the best texture, store the fish in portions rather than breaking it up, and keep it away from strong-smelling foods because cooked fish can absorb odors.

To reheat, place a portion in a small covered oven-safe dish with a teaspoon of water or a little reserved sauce. Warm it in a 300°F (150°C) oven until the center reaches 165°F (74°C), checking with a food thermometer; reheated leftovers should reach this temperature. The time varies with portion size, but start checking after about 10 minutes. You can also microwave it covered in short intervals at medium power, turning or rearranging the portion if needed, until it reaches 165°F (74°C). Avoid prolonged high heat, which can make the fish tough.

You may freeze cooked leftovers in a freezer-safe container for about 2 months for best quality. Thaw them in the refrigerator before reheating, and do not refreeze fish that has been left out at room temperature. Frozen fish may lose some of its delicate texture, so it is especially useful flaked into rice, pasta, or soup after reheating.

Frequently Asked Questions

Is lingcod actually a type of cod?

No. Lingcod is a Pacific fish, but it is not a true cod; the name is commonly written as one word, lingcod. Its mild flavor and substantial flakes make it suitable for many recipes written for firm white fish. If your fish counter labels it “ling cod,” it refers to the same fish.

Can I use frozen lingcod?

Yes. Thaw the fillets completely before baking so they cook evenly, then pat them dry before seasoning. Cooking from frozen is possible, but the timing becomes less predictable and the surface can release extra water into the dish. For this recipe, thawing first gives a more consistent result and a better-concentrated sauce.

How can I tell when lingcod is done?

Check the thickest part of a fillet with an instant-read thermometer; fish should reach the USDA FSIS safe minimum of 145°F (63°C). Properly cooked lingcod is opaque and flakes into moist sections, but color and flaking can be misleading if the piece is thick. If it is below temperature, bake it for another 2 minutes and check again.

Can I prepare the butter mixture ahead?

Yes. Mix the butter, garlic, lemon zest, lemon juice, parsley, and optional capers up to 1 day ahead and refrigerate it in a covered container. Let it soften enough to spread before using. For the best texture, wait to season and assemble the fish until shortly before baking rather than leaving raw fish coated in lemon juice for a long time.

Can I make this without capers or parsley?

Absolutely. Capers are optional, and the recipe remains balanced without them. If parsley is unavailable, use fresh chives or dill, or simply leave the herbs out and finish with lemon. Dried herbs can work in a pinch, but use about 1 teaspoon dried parsley (1 g) instead of 2 tablespoons fresh and expect a less bright flavor.

What if my lingcod fillets are different thicknesses?

Arrange them in one layer and check the thinnest piece first. Lift finished portions onto a plate while thicker ones continue baking, checking their temperature every couple of minutes. This small adjustment helps avoid drying out a thin tail piece while waiting for a thick center-cut fillet to reach 145°F (63°C).

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).