View Full Version : Baked Ling Cod with Lemon-Garlic Butter Sauce

04-25-2008, 12:47 PM
1 (2-pound) fillet of ling cod
Olive oil
Salt and Pepper

Lemon-Garlic Butter Sauce
1/2 cup clam juice
1/2 cup dry sherry
1/2 cup whole milk
1 Tbsp minced garlic
1 Tbsp minced shallots
1/2 bay leaf

1 Tbsp unsalted butter
1 Tbsp flour

3/4 pound (3 sticks) unsalted butter

1 teaspoon salt
1 teaspoon white pepper
1 Tbsp lemon juice

Prepare the Sauce
Reduce first six sauce ingredients (clam juice, sherry, whole milk, garlic,
shallots, bay leaf) by half in a small saucepan.

In a separate saucepan (1-qt minimum) prepare the roux. Heat one
tablespoon of butter in the saucepan on medium heat until it is foamy.
Sprinkle in the flour, stirring a couple of minutes with a metal whisk until
well mixed (but not browned).

Slowly add the reduced mixture to the roux, stirring quickly to incorporate.
When you first add some of the mixture, the roux will bubble up. Just keep
adding the mixture and keep whisking to incorporate.

Lower the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.
Add lemon juice, salt, and white pepper. Add some more clam stock if the
sauce is too thick.

Prepare the Fish
Arrange an oven rack so that when the fish is on a baking pan in the oven
it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.

Rinse the fillet in cold water, cut into 2 (1-pound) pieces. Remove any
bones with fish-bone tweezers or (spotless clean) pliers. Lay out flat in
a aluminum foil lined baking pan. Rub some olive oil over both sides of the
pieces, enough to coat. Sprinkle both sides with a few shakes of salt and
pepper. Bake for 15 to 20 minutes, until just done. To test, use the tip of
a knife to gently cut into the thickest part of the fillet. The fish is done
when the fish has just turned from translucent to opaque at the center.
Once you pull the fish out of the oven it will continue to cook for a few

04-25-2008, 01:52 PM
Sounds great....what time should I be over?


04-25-2008, 05:35 PM
I will give it a try sounds good thanks.