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Butter & Olive Oil Poached Lingcod

  • Lingcod
  • Active Time:10 min
  • Total Time:40 min
  • Servings:3
  • Difficulty:Intermediate
Photo by Kelley Jordan

Joe's pro tip: Eat this dish with fresh bread, and save the oil for dipping. Mmmmmm!


  • 3 (6-ounce) pieces wild Alaskan lingcod Available in Our Seafood Subscription Box

  • 1½ - 2 cups olive oil, just enough to cover lingcod

  • 1 tablespoon butter (or non-dairy alternative)

  • 1 sprig fresh thyme

  • 1 sprig fresh oregano

  • 3 cloves garlic, crushed

  • Lemon wedges

  • Salt and pepper, to taste


Preheat oven to 250°. Heat butter in deep cast iron skillet or other oven safe pan, over medium low heat.

Add garlic, thyme, and oregano. Sauté until fragrant, about 3-4 minutes.

Liberally season lingcod with salt and pepper, and place in heated skillet. Cover lingcod with olive oil.

Transfer skillet into oven and bake for about 30 minutes, or until thoroughly cooked. Keep oven low enough so lingcod doesn’t fry.

Remove lingcod from oil, and season with salt and a lemon wedge. Serve with rice, warm bread, or fresh greens.


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