Roasted Lingcod with Lemon Aioli



  1. In a food processor or using an emulsion blender, combine egg yolk, mustard, lemon juice, zest, garlic, capers, salt and pepper.
  2. Pulse to combine ingredients. Switch to blend and in a slow, steady stream, add the oils until the mixture is emulsified.
  3. Taste and adjust seasoning if needed.
  4. Set aside.


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Heat a large non-stick, skillet over medium high heat with 1 tablespoon olive oil.
  3. Dry fish filets with a paper towel absorbing any extra moisture.
  4. Season fish evenly with salt and pepper.
  5. When the oil is shimmering, add filets and cook about 2 minutes until golden brown and crisp. Gently turn fish and cook another 2 minutes.
  6. Place the lingcod on a sheet pan that has been sprayed with non-stick cooking spray and covered in parchment paper.
  7. Roast fillets for about 10 minutes, or until done depending on thickness. The fish will be firm to the touch and start to flake apart if you press.
  8. Let fish rest for at least 5 minutes.
  9. Serve with aioli.

This dish goes great with roasted or fried potatoes.

Beverage pairing: Pale ale or dry rosé, both served chilled.