- Preheat oven to 350 degrees. Mix herbs together in small bowl.
- 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.
- Place onions on bottom of baking dish, adding fish on top. Bake for 20 minutes, then let cool for 3–5 minutes.
- Plate fish, garnish with lemon and dill, and serve with sauce and par-boiled asparagus on a bed of sautéed spinach.
Beverage pairing: Citrus IPA or Pinot rosé