CHEF MEAGAN RECIPE
Wild-caught lingcod fillets are a thing a beauty—lean, firm, translucent, with a delicately sweet taste that belies the ferocious nature of the fish itself. When it comes to lingcod recipes, I find the simpler the seasoning and cooking techniques, the better the flavor. One of my go-tos, this recipe requires no more than a bowl and a baking dish. From prep to serve it takes under an hour, with half of that in the oven or cooling on your countertop. The highlights? Mix herbs in a bowl. Dust your fillets with the mixture and drizzle with melted butter. Bake for 20 minutes on a bed of sliced onions. Garnish with lemon. Then serve them up atop sautéed spinach with a side of asparagus, and toast to your catch with a rosé or IPAs.