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Ingredients
Fish:
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3 tablespoons salt
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1 ½ pounds lingcod, cleaned and boned
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salt and ground black pepper to taste
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1 medium lemon
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¼ cup unsalted butter
Topping:
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1 ½ cups bread crumbs
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½ cup grated Parmesan cheese
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1 teaspoon lemon-pepper seasoning
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¼ cup unsalted butter, cut into pieces
Directions
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Dissolve 3 tablespoons salt in 8 cups water in a bowl. Add lingcod; let sit at room temperature for 30 minutes.
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Discard salt water brine. Rinse fish; pat dry with paper towels. Season on one side with salt and black pepper.
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Preheat the oven to 400 degrees F (200 degrees C).
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Cut lemon in half lengthwise. Cut one half into wedges; set aside. Zest other half; set zest aside. Juice zested half into a small bowl.
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Melt 1/4 cup butter in a skillet over medium-high heat. Add fish; cook until golden brown, about 5 minutes per side. Transfer to a baking dish; pour lemon juice over top.
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Combine bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl. Spread topping over fish, then dot with 1/4 cup butter pieces.
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Bake in the preheated oven until bread crumb topping is golden brown and fish flakes easily with a fork, 15 to 20 minutes. Serve with lemon wedges.
Editor's Note:
Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
Nutrition Facts (per serving)
373 | Calories |
20g | Fat |
22g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 373 | |
% Daily Value * | |
Total Fat 20g | 25% |
Saturated Fat 11g | 56% |
Cholesterol 92mg | 31% |
Sodium 4153mg | 181% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 2g | 8% |
Total Sugars 2g | |
Protein 28g | 56% |
Vitamin C 14mg | 16% |
Calcium 181mg | 14% |
Iron 2mg | 13% |
Potassium 525mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.