Fresh, Oregon-Coast Lingcod with Creamy Pesto Sauce
I just finished a wonderful dinner with my wife and would like to share my recipe with you. I recently guided a lingcod fishing trip out of Depoe Bay, Oregon and have plenty of fresh fish to cook up. With easy access to bottom fish year-round, I have had a lot of experience cooking these fish in a number of different ways and this is by far one of my favorites! I hope you enjoy the recipe. Please let me know if you try this and how it turns out for you.
Ingredients:
2 Lingcod Fillets
1 c. Half & Half
1/4 c. Parmesan Cheese
Olive Oil
2 T. of Flour
Small Onion
Salt & Pepper
Pre-made Pesto Sauce
Start by heating a drizzle of olive oil in a skillet to medium-high heat. Once hot, add fish and cook on one side 4-5 minutes. Salt and pepper to your liking. While this cooks, chop a small onion and sauté on medium heat in a small pan. When the onion is transparent add 2 T of flour and stir. Fish should be done on one side so flip it over and season to taste.
Now back to the onions. Add 1 c. half & half to the pan. Whisk till smooth and add one handful parmesan cheese (approximately 1/4 c. As this melts, whisk slowly not to make a mess. Once this is nice and creamy add a pre-made pesto to taste.
Your fish should be done now. Plate and add sauce over fish.
I hope you enjoy this recipe as much as we have!
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