Crispy Hazelnut Crusted Lingcod


  1. Preheat oven to 350 degrees. Blend panko, parmesan, and hazelnuts in bowl.
  2. Dredge lingcod in flour, then dip in beaten eggs, followed by dip in parmesan/nut mixture. Set aside.
  3. In skillet, heat oil on medium heat. Lightly brown fillets, 2 to 3 minutes on each side. Place skillet in oven and bake for 10 minutes.
  4. For a salad, serve on bed of frisée with mustard vinaigrette dressing. As an entrée, serve with steamed green beans and creamy mashed potatoes or an herbed rice pilaf. Finish to taste with salt and coarse ground pepper.

Serves 4

Wine pairing: Dark ale, black lager, or Malbec



  • 4 (6 oz.) lingcod fillets, cleaned and pin-boned
  • 1 cup hazelnuts, skinned, toasted, and chopped
  • 2/3 cup Parmigiano-Reggiano cheese, grated
  • 1 cup panko crumbs
  • 3 large eggs, beaten
  • 1 cup flour, seasoned with salt and pepper
  • 1/2 cup olive oil
  • Salt and cracked pepper


As a salad: frisée and vinaigrette dressing