Herb Crusted Lingcod


  1. Preheat oven to 350 degrees. Mix herbs together in small bowl.
  2. Pat dry lingcod with paper towel and coat well with olive oil. Lightly coat fillets on both sides with herbs, season with salt and pepper, and drizzle with melted butter.
  3. Place onions on bottom of baking dish, adding fish on top. Bake for 20 minutes, then let cool for 3–5 minutes.
  4. Plate fish, garnish with lemon and dill, and serve with sauce and par-boiled asparagus on a bed of sautéed spinach.

Serves four

Beverage pairing: Citrus IPA or Pinot rosé