Alaska Lings Recipe

Parboil potatoes

Place potatoes in a pot and cover with cold salted water. Bring to a boil, then reduce heat and simmer 8–10 minutes until just tender when pierced. Drain and let steam-dry while you prepare the rest.

Preheat the oven to 200°C (400°F). Toss parboiled potatoes and whole baby carrots with 2 tbs olive oil, sliced shallot, thyme sprigs, 1 tsp coarse sea salt and 1/2 tsp black pepper. Spread on a rimmed baking sheet in a single layer and roast for 20–25 minutes until tender and lightly caramelized, turning once halfway.

In a small bowl, combine 4 tbs room-temperature butter, 2 tbs chopped dill, 2 tbs chopped chives, 1 tsp lemon zest, 1 tbs lemon juice, 1 tbs chopped capers, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper. Mix thoroughly until smooth. Taste and adjust salt or lemon as needed. Set aside at room temperature so it stays spreadable.

Pat the lingcod fillets dry with paper towel. Season both sides evenly with 2 tsp coarse sea salt and 1 tsp freshly ground black pepper.

Place 3/4 cup all-purpose flour in a shallow dish and lightly dredge each fillet, shaking off excess. The thin flour coating helps create a golden crust and helps the butter adhere.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 2 tbs neutral oil and 3 tbs unsalted butter. When the butter foams and the pan is hot (but not smoking), add fillets skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact.

Cook undisturbed 3–5 minutes, depending on fillet thickness, until the skin is crisp and golden and the fish releases easily. Flip carefully and cook 2–4 minutes on the flesh side until opaque and just cooked through (internal temperature about 60–62°C / 140–144°F). Spoon pan juices over the fillets as they finish.

Transfer cooked fillets to a warm plate. Add a small knob of the prepared herb & lemon butter to each fillet (about 1 tbs per fillet) to melt over the hot fish. Let rest 1–2 minutes.

Arrange roasted potatoes and carrots alongside each lingcod fillet. Spoon any remaining pan juices from the skillet over the vegetables and fish.

Top each fillet with an additional dollop (about 1 tbs) of the Northern herb & lemon butter and scatter microgreens or dill fronds. Serve with lemon wedges for squeezing at the table.

Optional: If you like a little extra flavor, sprinkle a few additional chopped capers over the plated fish before serving.