OREGON LINGCOD WITH SPANISH OLIVE RELISH
Pan-Roasted Lingcod with Roasted Cauliflower & Brussels Sprouts
Serves: 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
A STORY FROM THE COAST
Lingcod is one of the Oregon Coast’s most versatile fish. Firm, mild, and incredibly adaptable, it serves as the perfect canvas for bold flavors while maintaining the clean taste that makes fresh-caught seafood so memorable.
This dish draws inspiration from the Mediterranean. Spanish olives, roasted red peppers, garlic, and capers are blended into a rustic relish that adds richness, acidity, and depth without overpowering the fish. Paired with caramelized cauliflower and Brussels sprouts, the result is a meal that feels elegant enough for a dinner party while remaining approachable enough for a weeknight meal.
Simple ingredients. Fresh fish. A reminder that great seafood rarely needs much more.
INGREDIENTS
Lingcod
1 lb Oregon lingcod fillets
Cut into 4-ounce portions
Sea salt
Freshly ground black pepper
1 tbsp olive oil
Spanish Olive Relish
1 cup Spanish olives, pitted
1 roasted red bell pepper, peeled and diced
6 cloves garlic
1 tbsp capers, drained
½ cup olive oil
Sea salt, to taste
Freshly ground black pepper
Vegetables
Roasted cauliflower
Roasted Brussels sprouts
METHOD
1. PREPARE THE OLIVE RELISH
Combine olives, roasted red pepper, garlic, capers, olive oil, salt, and pepper in a food processor.
Pulse until a coarse relish consistency is achieved.
Reserve at room temperature.
2. PAN-ROAST THE LINGCOD
Pat the fish dry and season with sea salt and black pepper.
Heat olive oil in a sauté pan over medium-high heat.
When the oil begins to lightly smoke, place the fish presentation-side down.
Sear approximately 2 minutes until golden brown.
Flip and continue cooking approximately 3 minutes or until the fish flakes easily.
Remove from heat and allow to rest briefly.
3. ROAST THE VEGETABLES
Toss cauliflower and Brussels sprouts with olive oil, salt, and pepper.
Roast at 425°F until caramelized and tender.
Reserve warm for plating.
4. PRESENTATION
Arrange roasted cauliflower and Brussels sprouts in the center of a warm plate.
Place the lingcod on top of the vegetables.
Spoon the Spanish olive relish generously over the fish.
Serve immediately.
CHEF NOTES
Spanish olives provide a rich, buttery flavor that pairs beautifully with Oregon lingcod.
Roasting the pepper before blending creates a sweeter, more balanced relish.
The relish can be made several hours ahead of service.
This preparation also works exceptionally well with halibut, black cod, and rockfish.
Avoid over-processing the relish; texture is part of what makes the dish special.
FROM THE CHEF
Fresh Oregon lingcod is one of the finest fish in the Pacific. When the fish is this good, a hard sear and a few bold ingredients are often all you need.
— Chef Andrew Garrett
