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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.
268

Yield

4

servings

Prep

20

min

Cook

40

min

Ready

1

hrs

Trans-fat Free, Low Carb
 

Ingredients

Reduction
½ cups clam juice
*
½ cup sherry
dry
*
½ cup milk, whole
1 tablespoon garlic
minced
1 each bay leaves
*
Roux
1 tablespoon butter, unsalted
1 tablespoons all-purpose flour
1 tablespoon olive oil
4 tablespoons butter
½ teaspoon salt and black pepper
adjust seasoning as needed
*
1 tablespoon lemon juice
1 tablespoon shallots
minced
Prepare fish
2 pound cod fillets
½ tablespoon salt
as needed
1 tablespoon white pepper
as needed

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℉ (180℃).

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 291g (10.3 oz)
Amount per Serving
Calories 42443% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 147mg 49%
Sodium 1173mg 49%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 2%
Sugars g
Protein 108g
Vitamin A 11% Vitamin C 16%
Calcium 7% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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