Photo: recipeland.com

Baked Ling Cod with Lemon-Garlic Butter Sauce

Have you ever seen a ling cod? They are almost primeval looking - huge, gaping mouths with very sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at my local fish market where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

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1 hours Prep: 20 minutes Cook: 40 minutes

934 calories per serving view nutrition facts

angelmark0409

4 servings suggest servings

Ingredients

2	pound	cod fillets
1	tablespoon	white pepper
1	teaspoon	salt
3/4	pound	butter, unsalted
1	tablespoon	flour, all-purpose
1	tablespoon	butter, unsalted
1/2	x	bay leaf
1	tablespoon	shallot	minced
1	tablespoon	garlic	minced
1/2	cup	milk, whole
1/2	cup	sherry	dry
1/2	cups	clam juice
1/2	tablespoon	salt and black pepper
1	tablespoon	olive oil
1	tablespoon	lemon juice

Directions

Prepare the Sauce

Reduce first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) by half in a small saucepan.

In a separate saucepan (1 quart minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (but not browned).

Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock if the sauce is too thick.

Prepare the Fish

Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350 degrees F.

Rinse the fillet in cold water, cut into 2 (1-pound) pieces. Remove any bones with fish-bone tweezers or (spotless clean) pliers. Lay out flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 15 to 20 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

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Nutrition Facts

Serving Size 362g

Amount per Serving

Calories 934 75% of calories from fat

	% Daily Value*
Total Fat 78.0g	120%
Saturated Fat 47.0g	234%
Trans Fat 0.0g
Cholesterol 300mg	100%
Sodium 819mg	34%
Total Carbohydrate 5.0g	2%
Dietary Fiber 0.0g	2%
Sugars 2.0g
Protein 54.0g	109%