Pan-Seared and Crusted Lingcod

Name: Pan-Seared and Crusted Lingcod
Total time: 80
Yield: 6
Ingredients: 3 tablespoons salt; 1 ½ pounds lingcod, cleaned and boned; salt and ground black pepper to taste; 1 medium lemon; ¼ cup butter; 1 ½ cups bread crumbs; ½ cup grated Parmesan cheese; 1 teaspoon lemon-pepper seasoning; ¼ cup butter, cut into pieces

Recipe by Renee from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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3 tablespoons salt
•

1 ½ pounds lingcod, cleaned and boned
•

salt and ground black pepper to taste
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1 medium lemon
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¼ cup butter

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1 ½ cups bread crumbs
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½ cup grated Parmesan cheese
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1 teaspoon lemon-pepper seasoning
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¼ cup butter, cut into pieces

Instructions

Make the fish: Dissolve salt in 8 cups of water in a bowl. Add lingcod and let sit at room temperature for 30 minutes.
Drain brine, then rinse fish and pat dry with paper towels. Season on one side with salt and pepper.
Preheat the oven to 400 degrees F (200 degrees C).
Cut lemon in half lengthwise. Cut one half into wedges; set aside for serving. Zest the other half; set zest aside for the topping, then juice the zested half into a small bowl for the fish.
Melt butter in a skillet over medium-high heat. Add fish and cook until golden brown, about 5 minutes per side. Transfer to a baking dish and pour lemon juice over top.
Make the topping: Gently stir bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl until well combined. Spread topping over fillets, then dot with butter.
Bake in the preheated oven until topping is golden brown and fish flakes easily with a fork, 15 to 20 minutes. Serve with lemon wedges.