Lingcod is a North American fish native to the Pacific Ocean. The fish is not a true cod but a different fish known as a greenling. The flesh has a dense, firm texture and a mild flavor. Lingcod takes longer to cook than other light fish and lends itself well to several methods of preparation including grilling, frying and baking.
Move the oven rack to the center tier. Preheat the oven to 350 degrees Fahreneheit.
Rinse the lingcod under cold water and set it aside. Remove any bones with a pair of needle-nose pliers, if desired.
Line a baking pan with aluminum foil. Brush a layer of olive oil onto the foil. Add the fish to the baking pan.
Melt 1 tbsp of butter in a small pot. Add 1 tbsp. of lemon juice, 1 tbsp. of extra virgin olive oil and 1 tsp. crushed garlic. Mix well.
Brush the lemon butter mixture onto the surface of the fish -- cover the entire surface of the fish. Sprinkle with sea salt.
Bake in the oven for 15 to 20 minutes or until the flesh becomes flaky and opaque.
Related Articles

How to Grill a Cod Fish

How to Bake Boneless Skinless Tilapia
How to Cook Atlantic Cod Fillets

How to Bake Breaded Mahi Mahi
How to Cook Grouper in the Oven

How to Cook Fishsticks
How to Cook Trevally

How to Cook Haddock on the Stove

How Long Does It Take for Asparagus to ...

How to Cook Fish Whiting Fillets

How to Cook Whole Butterfish

How to Cook Salmon in Pineapple Juice

How to Grill Tilapia in the Oven
How to Cook Cobia

How Do I Pan Fry Fresh Fish With a ...

Calories in One Slice Provolone Cheese

How to Make Fish Taco Sauce

How to Cook Saba Fish

How to Cook Sole Fillets With Butter ...

How to Boil Conch in the Shell
References
- National Oceanic and Atmospheric Administration: Lingcod
- “The Williams-Sonoma Collection: Fish”; Shirley King et al; June 2002
Writer Bio
Andy Jackson has been writing professionally since 2010. He is a certified personal trainer and yoga instructor in Cincinnati, Ohio. Jackson is also a lifestyle and weight management consultant whose work has appeared in various online publications. He holds a Bachelor of Science in kinesiology and health, and a Master of Science in sports studies from Miami University in Oxford, Ohio.