Last weekend, I finally got around to visiting my neighborhood farmers’ market, where a blackboard at a fishmonger stand caught my eye. It listed salmon, halibut cheeks and lingcod. I chatted up the lady at the stand, who told me the fish was wild caught. Thinking of Vancouver, where we last lived, I went for lingcod. I’ve actually seen this fish swimming along the seaflor while I was diving off Vancouver.
I wanted a simple treatment for dinner, and I decided to bake the fish with butter and herbs, so I walked to our building’s outdoor herb garden and snipped some chives and lemon balm for garnish.
Ingredients:
1 lb. lingcod
6 pats of butter
chives and lemon balm, diced
paprika to taste
Preheat oven to 350 deg. F.
In a Pyrex, place 3 pats of butter underneath the fish and 3 pats on top of the fish. Arrange the herbs on top, and add a sprinkling of paprika. Bake for about 20 min.
ATB 