Shop 2024 CSF Seafood Shares

Pan-seared Lingcod with Creamy Burst Tomato Sauce

  • 16 ounces skinless lingcod filet or other firm white fish like halibut, cod, etc.
  • 1 tsp. salt divided
  • 1 tsp. black pepper divided
  • 1 tbsp. olive oil
  • 1 pint cherry or grape tomatoes
  • ½ cup vegetable stock
  • 6 oz. heavy cream
  • 1 tsp. Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. ground paprika
  • 2 tbsp. shredded fresh basil
  1. Cut fish into 4 portions, season with ½ tsp each salt/pepper.
  2. Add oil to skillet over med-high and sear fish for 3 to 4 min each side; remove to plate.
  3. In same skillet at grape tomatoes, heat in pan over med-hi for several minutes until softened. Then use fork to pierce tomatoes and them mash lightly.
  4. Add vegetable stock and simmer for 2 min longer.
  5. Add Italian seasoning, garlic powder, paprika and remaining salt/pepper along with cream. Stir until combined and heated, a couple minutes.
  6. Gently place fish into sauce, garnish with basil. Serve with noodles, zoodles or rice.

Recipe courtesy of The Fit Fork