Pan-Roasted Oregon Lingcod with Lemon Herb Vinaigrette

Few fish showcase the Oregon Coast quite like lingcod. Firm, mild, and incredibly versatile, lingcod is one of our favorite species to prepare after a successful day on the water. Whether we’re fishing out of Depoe Bay, Garibaldi, or Astoria, it’s hard to beat a fresh fillet that was swimming only hours before it hits the pan.

The biggest mistake people make with lingcod is overcomplicating it. Fresh fish doesn’t need heavy sauces or complicated techniques. A hard sear, a little butter, and a bright herb vinaigrette are enough to let the fish shine.

This recipe has become a staple at Drift & Flame because it’s approachable, elegant, and highlights everything we love about cooking fresh Pacific seafood.

Pan-Roasted Oregon Lingcod with Lemon Herb Vinaigrette

Serves: 4

Ingredients

Lingcod

• 1½ lb Oregon lingcod fillet, portioned into 6-ounce pieces

• Sea salt

• 1 tbsp Arbequina olive oil

• 2 tbsp butter

Lemon Herb Vinaigrette

• 3 cloves garlic, minced

• 1 bunch parsley, finely chopped

• 1 bunch oregano, finely chopped

• 1 bunch chives, finely sliced

• Zest of 2 lemons

• Juice of 2 lemons

• 1 tbsp capers, chopped

• 1 tbsp sherry vinegar

• 1 cup Arbequina olive oil

• ¼ tsp red chili flakes

• Salt and pepper to taste

Method

Combine all vinaigrette ingredients in a non-reactive bowl and season with salt and pepper.

Pat the lingcod dry and season lightly with sea salt. Heat olive oil in a sauté pan over medium-high heat. When the oil begins to smoke lightly, place the fish presentation-side down and sear until golden brown, about 2 minutes.

Flip the fish, add butter, and baste continuously for approximately 3 minutes or until the fish is cooked through. Remove from heat.

Plate the lingcod and spoon the vinaigrette generously over the top. Garnish with fresh chive blossoms when available.