- In a food processor or using an emulsion blender, combine egg yolk, mustard, lemon juice, zest, garlic, capers, salt and pepper.
- Pulse to combine ingredients. Switch to blend and in a slow, steady stream, add the oils until the mixture is emulsified.
- Taste and adjust seasoning if needed.
- Set aside.
- Preheat oven to 400 degrees Fahrenheit.
- Heat a large non-stick, skillet over medium high heat with 1 tablespoon olive oil.
- Dry fish filets with a paper towel absorbing any extra moisture.
- Season fish evenly with salt and pepper.
- 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.
- Place the lingcod on a sheet pan that has been sprayed with non-stick cooking spray and covered in parchment paper.
- 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.
- Let fish rest for at least 5 minutes.
- Serve with aioli.
This dish goes great with roasted or fried potatoes.
Beverage pairing: Pale ale or dry rosé, both served chilled.