If you saw this fish whole, you would see why it’s called “smurf fish.” The color is less vibrant when it’s filleted, and after it’s cooked it looks flakey and white, but if you notice a bit of blue, do not be alarmed! Just smother it in delicious tapenade and think about the deep blue depths from which it came.
My favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!
Lingcod Tapenade Packages
• 3-4 chopped anchovy filets
• 3 cloves of minced garlic
• ½ cup kalamata and/or black or green olives, pitted & chopped
• 1 tablespoon capers
• zest of ½ a lemon
• ground pepper, as you like it
• lingcod, of course!
• Lemon wedges
1. Preheat oven to 500°
2. Mash the anchovies and garlic into a paste, then add the olives, capers and lemon zest. You can mash it all together by hand or pulse it in a food processor until it’s chunky-smooth. Add as much pepper as you like.
3. Tear off a good size piece of tinfoil – you’re going to put the filet in the middle and enclose it like an envelope
4. Put the fish in the middle and top with your tapenade, then fold up the edges of the foil like a little package of loveliness
5. Put your package on a cookie sheet and bake for 8-12 minutes
6. Open one side of the package and slide the whole thing, with the juices onto your plate
7. Squeeze with a lemon and enjoy!