While shopping at my weekly Sunday farmers market, I discovered a new (to me) fish: the lingcod.
The name is confusing. The fish is not a ling (which is a type of cod), or a cod per se; rather it is a greenling, native to the Pacific waters off North America. The fishmonger advised me that lingcod has a taste and texture similar to halibut, but at lower price point. I decided to give it a try.
I saved about 30% on my bill, and the fish was dee-lish. Henceforth, I shall always make that choice — and allocate the savings to wine or chocolate!
I made a Mediterranean-style dish, cooked at a low temperature, then smothered in sun-dried tomatoes and olives. It was a hit — always a good sign when there’s not a morsel left. We had a simple salad and some roasted potatoes with this, but it would be wonderful on top of rice, pasta or any grain.
Lingcod with Sun-dried Tomato-Olive Sauce
If you can’t get your hands on lingcod, any firm white fish, such as halibut, cod, haddock or fluke would be great here. Salmon, too, would marry nicely with this flavor combo.
1½ pounds lingcod
Juice of ½ lemon
Salt and pepper to sprinkle on fish
1 tablespoon canola or other mild-flavored oil
1 small onion, chopped
¾ cup chopped sun-dried tomatoes
½ cup black pitted oil-cured olives
½ dry white wine (or vegetable broth, or water)
Fresh basil leaves or parsley, to garnish
In a large, ovenproof skillet, heat the oil and sauté the onions until fragrant, about 3 minutes. Heat your oven to 275 F.
While the onions cook, spritz the fish with lemon, sprinkle it with salt and pepper, and set aside. Add the sun-dried tomatoes and olives to the pan; sauté for a few minutes. Add wine, bring it to a boil and cook for several minutes until the liquid reduces a bit.
Push the mixture to the side of the pan, place the fish in the center and scoop the tomato mixture onto the fish. Spread to coat.
Bake the fish for 25 minutes or until it flakes easily and is completely opaque throughout. Top it with fresh basil leaves and serve.