Frozen Lingcod, Locally Caught, 1 lb. Frozen Fresh
Locally caught in Monterey Bay & brought to us by the Real Good Fish.
Taste like lobster! Delicious! Our favorite!
1 lb each.
Recipe courtesy of Real Good Fish
From Cooking With Mamma C
¾ cup freshly grated Parmesan cheese
½ lemon, zest plus juice
2 tablespoons fresh parsley, cut small or chopped
½ teaspoon garlic powder
1¼ teaspoons paprika
3 tablespoons melted butter
1½ pounds fresh lingcod, halibut, rockfish, ridgeback prawns or other similiar seafood
Preheat the oven to 400° F. Grease a rimmed baking sheet with cooking spray. Place the grated Parmesan on a dinner plate and add the garlic powder and paprika.
Wash the lemon and pat it dry. Grate the zest from half of it and add to the cheese mixture.
Rinse the parsley and spin or pat it dry. Cut it with scissors or chop it before adding it to the cheese mixture. Toss the cheese mixture with a fork to blend it.
Rinse the fish in cold water and rub your thumbs along the surface to see if there are any bones to remove. Pat the fish dry with paper towels.
Melt the butter in a small pan on the stove or microwave it in a bowl. Set up an assembly line from left to right with the fish, the butter, the cheese mixture, and the sheet pan.
Use a fork to dip each piece of fish in the butter on both sides, then in the cheese mixture, coating both sides and patting the topping onto the cod with the fork. Place the coated fish on the sheet pan and bake for 15 minutes. The fish is done when it can be easily flaked with a fork, prawns when they are just cooked through.
Squeeze lemon juice over the fish and serve with bread for dipping in the garlic butter (you can place the pan on the table for informal dinners) or spoon the butter over rice, mashed potatoes or polenta. Store leftovers in the refrigerator for up to three days.