Information
30min
40min
3
Joe's pro tip: Eat this dish with fresh bread, and save the oil for dipping. Mmmmmm!
Ingredients
- 3 (6-ounce) pieces wild Alaskan lingcod
- 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
Directions
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.
Joe Daniels
A second generation fisherman, Joe spent his childhood years in Pelican, Alaska, where his father fished for many years. Joe began “working” on his father’s boat as a toddler, learning the ins-and-outs of fishing over the course of his youth.
“It is important to me to have a connection with where my fish are going,” he says. “I go above and beyond to harvest and process my fish in a manner that presents exceptional quality. I want to sell my fish to people who understand this and appreciate it.”
