Lingcod with Hazelnut Brown Butter Sauce

Name: Lingcod with Hazelnut Brown Butter Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: pacific_northwest
Ingredients: 600 g lingcod fillet (skin removed, cut into 4 portions); 0.5 tsp salt (for seasoning fish); 1 pinch black pepper (freshly ground); 6 tbsp unsalted butter (cold, divided); 1 tbsp olive oil; 0.25 cup hazelnuts (toasted, skins removed, roughly chopped); 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, thinly sliced); 2 tbsp parsley (fresh, finely chopped); 1 pcs lemon (cut into wedges, for serving)

RATING

4.4/5(38)

TASTE SCORE

8/10

Flaky, tender lingcod fillets pan-seared to golden perfection and drizzled with a nutty, aromatic hazelnut brown butter sauce. The butter is toasted until it smells like roasted nuts, then finished with crushed hazelnuts and a squeeze of lemon. A restaurant-quality Pacific Northwest fish dinner that comes together in under 30 minutes.

PREP

10m

COOK

15m

SERVES

100 G

381 cal

SERVINGS

METHOD · 7 STEPS

prep
Pat the lingcod fillets completely dry.
Use paper towels to press firmly on all sides of each fillet until they feel tacky, not slippery. Season both sides evenly with salt and freshly ground black pepper.
TIPDry fish equals a golden crust. Any surface moisture creates steam and prevents browning.
fry · ~7 min
Sear the lingcod fillets until golden.
1.Heat olive oil and 2 tablespoons butter in a large nonstick skillet over medium-high heat until foaming subsides.
2.Lay fillets in the skillet away from you, leaving space between each piece.
3.Cook undisturbed for 3 to 4 minutes until the bottom is deep golden and edges are opaque.
4.Flip gently with a fish spatula and cook 2 to 3 minutes more until just cooked through.
TIPDon't crowd the pan — work in two batches if needed. Lingcod is done when it flakes with gentle fork pressure.
rest
Transfer fish to a warm plate and rest.
Move the cooked fillets to a serving platter and tent loosely with foil while you make the sauce.
fry · ~4 min
Brown the butter in a separate saucepan.
1.Add the remaining 4 tablespoons cold butter to a small saucepan over medium heat.
2.Swirl the pan continuously as the butter melts, foams, and turns golden.
3.Watch for the milk solids to turn chestnut brown and the aroma to become deeply nutty, about 3 to 4 minutes.
4.Immediately remove from heat once you see that amber color.
TIPThe line between brown butter and burnt butter is seconds. When you smell toasted hazelnuts, it's ready — pull it off the heat.
saute · ~1 min
Bloom the garlic and hazelnuts in the brown butter.
1.Immediately add the sliced garlic to the hot brown butter off the heat.
2.Stir in the chopped toasted hazelnuts.
3.Let the residual heat gently sizzle the garlic for 30 seconds until fragrant but not colored.
TIPGarlic burns in a heartbeat. Adding it off-heat keeps it sweet and golden, never bitter.
mix
Finish the sauce with lemon juice and parsley.
Whisk in the fresh lemon juice and chopped parsley. The sauce will bubble up slightly. Season with a pinch of salt.
serve
Spoon the hazelnut brown butter over the lingcod and serve.
Pour the warm sauce directly over the rested lingcod fillets. Serve immediately with lemon wedges on the side.
TIPSpoon the sauce over the fish at the table so everyone hears that first sizzle.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the lingcod fillets bone-dry before seasoning to ensure a crisp, golden sear.
2
Use a fish spatula to flip the fillets — it slides under delicate fish without breaking it.
3
Watch the butter closely as it browns; the transition from amber to burnt happens in seconds.
4
Add the sliced garlic off the heat to prevent it from turning bitter and acrid.
5
Rest the cooked fish under foil for a few minutes so it stays moist while you finish the sauce.
6
If the sauce seizes up when adding lemon juice, whisk in a teaspoon of cold water to smooth it out.

RECIPE VARIATIONS

Adapt it for your goals.

Herb Crusted Lingcod

Herb-Crusted Lingcod

Pat a mixture of chopped fresh dill, chives, and tarragon onto the seasoned fillets before searing. Adds a bright, aromatic layer that pairs beautifully with the nutty brown butter.

Dairy Free

Dairy-Free

Replace butter with a high-quality extra-virgin olive oil for browning the sauce. Toast the hazelnuts in the oil and finish with lemon juice and parsley. The result is lighter but still rich with nutty flavor.

Spicy Brown Butter

Add 1/4 teaspoon red pepper flakes along with the garlic in step 5. The gentle heat cuts through the richness and adds a subtle kick.

HEALTH BENEFITS