Roasted Lingcod & Polenta Recipe
Alaskan lingcod with tarragon butter, over Anson Mills’ Red Flint Polenta Integrale. Topped with fresh herbs.
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Ingredients
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Fish
Tarragon Butter
Polenta
Garnish
Method
Preparation of Tarragon Butter
- 1
Cooking the Polenta
- 2
Cook the Polenta
In a pot, bring 4 cups of water to a boil. Add 1 tsp of salt and slowly whisk in the polenta. Reduce heat to low and cook, stirring often, for about 30 minutes until thickened. Stir in grated Parmesan cheese before serving.
Roasting the Lingcod
- 3
Roast the Lingcod
Preheat the oven to 400°F (200°C). Season the lingcod fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the fish for 2-3 minutes on each side until golden brown, then transfer to the oven and roast for an additional 8-10 minutes until cooked through.
Assembly
- 4
Assemble the Dish
On a plate, serve a portion of polenta, top with a piece of roasted lingcod, and finish with a dollop of tarragon butter. Garnish with fresh herbs.