Category:
Recipes
Date:
August 24, 2021
Prep time: 10 min
Cook time: 18 min
Serves: 4
Ingredients:
- 1½ pounds of lingcod fillet from your local Fisherman’s Market
- 1 small red onion OR large shallot, sliced
- 3 cloves of garlic, crushed
- 1lb cherry tomatoes, halved
- ¼ cup sliced black olives
- 1 tsp Italian seasoning
- ¼ cup white wine OR water
- 4 tbsp butter, chopped
- Salt & pepper to taste
Directions:
- Preheat your oven to 400°F. Lightly grease a rectangular baking dish that will comfortably hold all your lingcod pieces and tomatoes and place the fish inside.
- Scatter the onion, garlic, tomatoes and olives around the fish.
- Drizzle the olive oil all over the ingredients in the dish. Sprinkle with Italian seasoning and season with salt and pepper.
- Pour in the wine OR water and scatter the butter evenly over the dish.
- Bake for 15-18 minutes, or until the tomatoes and fish are cooked.
ENJOY!
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Lingcod – 5 lb. Crew Pack
Fisherman’s Market lingcod is wild and sustainably caught in British Columbia. Lingcod is a very lean protein but still a good source of Omega 3’s. Lingcod is mild with large moist flakes, because of this it is a great alternative to halibut.
Our Crew Packs are individually portioned, vacuum-sealed, and blast frozen for your convenience.
Please note, finished Crew Pack weights can vary slightly which may result in a small difference in price.
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Halibut – 5 lb. Crew Pack
Fisherman’s Market halibut is wild and sustainably caught in British Columbia. Halibut is a very lean protein and still a good source of Omega 3’s. Halibut is very mild with large delicate flakes, because of this it is the most sought-after fish on the west coast.
Our Crew Packs are individually portioned, vacuum-sealed, and blast frozen for your convenience.
Please note, finished Crew Pack weights can vary slightly which may result in a small difference in price.
