This humble and yet nutritiously flavorful dish was inspired after my most recent fishing expedition into the deep waters of Puget Sound. The journey started at 6am on Thursday. As our charted fishing vessel cruised past the green hilly coastal landscapes of Washington State, I let the June wind embrace my unshaved face and smiled with happy thoughts of not spending this wonderful morning behind my work computer station. We made our first stop about 30 minutes into Puget Sound. The task was to catch flat bottom feeders - Sole fish, which were to be later used as our bait for the monster lingcods. Sole fish, by the way, is one of the most flavorful fish families out there in the salt water, and can be cooked in variety of ways: baked, grilled, fried. After collecting about 15 of these medium size Soles, we set our next sites on locating those elusive Lingcods. Have you ever seen a lingcod? They are almost primeval looking - huge, gaping mouths with sharp teeth. But the catch was on and after 3 hours of chasing, I walked away with freshly cut fillets and an inspiration for this dish…
Baked Ling Cod Recipe
As with any fish, the most important factor for how good it tastes is its freshness. And this one came straight off my hook.
INGREDIENTS
1 (1 ¼ -pound) fillet of lingcod
Olive oil
Salt, Black Pepper, Red Pepper
Cajun Seafood Sauce (available @ local market – QFC)
Italian Seasoning
Cilantro Leaves
Thyme
Sweet Fresh mini peppers
Prepare the Fish
1. Preheat the oven to 350°F
2. Rinse the fillet in cold water
3. Cover pan with aluminum foil and spread 1 tablespoon of Extra Virgin olive oil onto it.
4. Rub olive oil over both sides of the fish
5. Sprinkle salt, black/red pepper, Italian seasoning, cilantro, and thyme
6. Add 2 tablespoons of cajun seafood sauce on top of fish and spread.
7. Slice your mini sweet peppers and places them around your fish.
8. Bake for 20 minutes, until the fish feels slightly resistant to your touch
9. Add your side dishes – on this evening I was craving spaghetti in mushroom tomato sauce and Russian spicy carrot salad. Look for this recipe in the next edition! ☺
“Priyatnova Opetita”
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