This recipe for Baked Lingcod with Chimichurri is my new favourite quick and healthy meal!
It is packed full of protein, flavour and healthy ingredients. It is the perfect recipe of you are looking to eat healthy… plus it won’t break the bank!
Local BC Lingcod
Lingcod is native to the northeastern Pacific and are found from Alaska to Baja California. They are a sustainable seafood choice if they are harvested using specific methods such as trawling or hook and line methods in certain areas along the coast of British Columbia.
While they are some pretty weird looking fish, are they ever tasty! Lingcod have firm white flesh and a mild fish flavour. It is pretty similar to halibut but is far less expensive, making it an economical choice as well.
When shopping for seafood, make sure that you are buying fish from a reputable fish monger and that you know where you’re fish are coming from. If you live in Victoria, my favourite place to buy seafood is at Finest At Sea!
Also be sure to check out https://seafood.ocean.org to see a list of sustainable seafood choices!
Chimichurri- A Flavourful Herb Sauce
Chimichurri has Argentinian roots and is typically served alongside grilled meat. Since chimichurri is made with tons of fresh herbs like parsley and cilantro, garlic, and tart vinegar, it’s pretty easy to see why it makes a perfect accompaniment to grilled meat.
However, this fresh and flavourful herb sauce goes great with fish as well! It is light and flavourful and really works well with mild fish like lingcod, halibut, or shrimp!
I prefer to make my Chimichurri by hand using a mortar and pestle to pulverize and mix all the ingredients together. The texture and flavour comes out so much better this way than by using a food processor. Even though it is a bit more work, it is definitely worth it!
I hope that you enjoy this recipe for Baked Lingcod with Chimichurri this season!
Get the full recipe down below and watch me make this recipe from scratch on my YouTube channel!
Enjoy!
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Baked Lingcod with Chimichurri
Ingredients
For the Chimichurri:
- 2 cloves garlic peeled
- 1 teaspoon salt
- 2 cups fresh Italian parsley leaves loosely packed (about 1 bunch)
- 1 cup fresh cilantro leaves loosely packed (about 1/2 bunch)
- 2 tablespoons apple cider vinegar
- 1 tablespoon dried oregano leaves loosely packed
- 1 tablespoon dried red chili flakes
- 1/2 cup extra virgin olive oil
For the Fish:
- 1 filet lingcod about 450 g
- 1/2 teaspoon salt
- 1/2 teaspoon ground back pepper
- lemons sliced, for garnish
Instructions
- Add the garlic and salt to a mortar. Use the pestle to mix until a smooth paste forms.
- Roughly chop the parsley and cilantro and add them to the mortar along with the apple cider vinegar, oregano, chili flakes and 2 tablespoons of olive oil. Use the pestle to pulverize the herbs and mix everything together. Add more olive oil as needed until the full 1/2 cup has been used.
- Preheat the oven to 400 degrees F.
- Place the lingcod fillet on a parchment-lined baking sheet. Season with salt and pepper. Bake in the oven for 10-12 minutes, or until the fish is opaque white and is firm to the touch.
- Remove the fish from the oven and let cool for a few minutes before topping with the chimichurri and a few fresh lemon slices. Enjoy!
