Oven-Roasted Lingcod with Garlic Scapes & Green Herb Sauce
By Renee Erickson
Images
Serves
4
Ingredients
A simple, early-summer preparation that highlights the freshness of seasonal ingredients. Lingcod or black cod is gently roasted at high heat, paired with just-wilted garlic scapes and a punchy green herb sauce. The method is straightforward, letting the fish and herbs do the talking.
*Note: Garlic scapes are a highly seasonal ingredient. If you can't find them in late spring in your area, ask a local garlic grower if they sell them. These are simply roasted in hot olive oil, much like you would roast thin asparagus. Quick and fast. Don't forget some salt to finish!
Ingredients
Garlic, Ginger & Green Herb Sauce
*Note: Garlic scapes are a highly seasonal ingredient. If you can't find them in late spring in your area, ask a local garlic grower if they sell them. These are simply roasted in hot olive oil, much like you would roast thin asparagus. Quick and fast. Don't forget some salt to finish!
Ingredients
Garlic, Ginger & Green Herb Sauce
- ½ cup olive oil
- Zest and juice of 1 lime
- 3 garlic cloves
- 3-inch piece fresh ginger, peeled
- ¼ cup flat-leaf parsley
- ¼ cup mint
- ¼ cup cilantro
- 1 serrano chili, seeded and minced
- Pinch of Aleppo pepper
- Sea salt, to taste
- 1½ lbs lingcod or black cod, skin-on if available
- A generous handful of garlic scapes, trimmed
- Olive oil
- Flaky sea salt
Procedure
Preparation
Make the Green Herb Sauce
Combine the olive oil, lime zest and juice, garlic, ginger, herbs, chili, and Aleppo pepper. Either finely chop by hand for texture, or pulse in a blender until just smooth. Season with sea salt to taste. The sauce should be vibrant and slightly spicy, with brightness from the lime and depth from the ginger.
For deeper flavor, spoon the sauce over the fish and refrigerate for up to an hour before roasting. Set some sauce aside to add on top of the fish after roasting for added depth of flavor.
Roast the Garlic Scapes
Preheat the Ooni (or oven) to 450°F. Toss garlic scapes with olive oil and arrange in an oven safe pan, shallow baking dish or roasting tray. Roast for about 5 minutes, or until tender and lightly charred at the tips. Finish with flaky salt.
Roast the Fish
Place the fish on a hot, lightly oiled baking tray or cast iron pan. Roast at 450°F for 6 to 8 minutes, rotating once or twice to allow even exposure to heat. Check for doneness by gently pressing the thickest part of the fish—if it flakes and begins to separate, it’s ready. Residual heat will finish the cooking after removal from the oven.
To Serve
Plate the fish alongside or with the roasted garlic scapes on top. Spoon additional herb sauce over the top and finish with a few flakes of sea salt.
Make the Green Herb Sauce
Combine the olive oil, lime zest and juice, garlic, ginger, herbs, chili, and Aleppo pepper. Either finely chop by hand for texture, or pulse in a blender until just smooth. Season with sea salt to taste. The sauce should be vibrant and slightly spicy, with brightness from the lime and depth from the ginger.
For deeper flavor, spoon the sauce over the fish and refrigerate for up to an hour before roasting. Set some sauce aside to add on top of the fish after roasting for added depth of flavor.
Roast the Garlic Scapes
Preheat the Ooni (or oven) to 450°F. Toss garlic scapes with olive oil and arrange in an oven safe pan, shallow baking dish or roasting tray. Roast for about 5 minutes, or until tender and lightly charred at the tips. Finish with flaky salt.
Roast the Fish
Place the fish on a hot, lightly oiled baking tray or cast iron pan. Roast at 450°F for 6 to 8 minutes, rotating once or twice to allow even exposure to heat. Check for doneness by gently pressing the thickest part of the fish—if it flakes and begins to separate, it’s ready. Residual heat will finish the cooking after removal from the oven.
To Serve
Plate the fish alongside or with the roasted garlic scapes on top. Spoon additional herb sauce over the top and finish with a few flakes of sea salt.
Oven-Roasted Lingcod with Garlic Scapes & Green Herb Sauce
By Renee Erickson
Serves
4
Ingredients
A simple, early-summer preparation that highlights the freshness of seasonal ingredients. Lingcod or black cod is gently roasted at high heat, paired with just-wilted garlic scapes and a punchy green herb sauce. The method is straightforward, letting the fish and herbs do the talking.
*Note: Garlic scapes are a highly seasonal ingredient. If you can't find them in late spring in your area, ask a local garlic grower if they sell them. These are simply roasted in hot olive oil, much like you would roast thin asparagus. Quick and fast. Don't forget some salt to finish!
Ingredients
Garlic, Ginger & Green Herb Sauce
*Note: Garlic scapes are a highly seasonal ingredient. If you can't find them in late spring in your area, ask a local garlic grower if they sell them. These are simply roasted in hot olive oil, much like you would roast thin asparagus. Quick and fast. Don't forget some salt to finish!
Ingredients
Garlic, Ginger & Green Herb Sauce
- ½ cup olive oil
- Zest and juice of 1 lime
- 3 garlic cloves
- 3-inch piece fresh ginger, peeled
- ¼ cup flat-leaf parsley
- ¼ cup mint
- ¼ cup cilantro
- 1 serrano chili, seeded and minced
- Pinch of Aleppo pepper
- Sea salt, to taste
- 1½ lbs lingcod or black cod, skin-on if available
- A generous handful of garlic scapes, trimmed
- Olive oil
- Flaky sea salt
Procedure
Preparation
Make the Green Herb Sauce
Combine the olive oil, lime zest and juice, garlic, ginger, herbs, chili, and Aleppo pepper. Either finely chop by hand for texture, or pulse in a blender until just smooth. Season with sea salt to taste. The sauce should be vibrant and slightly spicy, with brightness from the lime and depth from the ginger.
For deeper flavor, spoon the sauce over the fish and refrigerate for up to an hour before roasting. Set some sauce aside to add on top of the fish after roasting for added depth of flavor.
Roast the Garlic Scapes
Preheat the Ooni (or oven) to 450°F. Toss garlic scapes with olive oil and arrange in an oven safe pan, shallow baking dish or roasting tray. Roast for about 5 minutes, or until tender and lightly charred at the tips. Finish with flaky salt.
Roast the Fish
Place the fish on a hot, lightly oiled baking tray or cast iron pan. Roast at 450°F for 6 to 8 minutes, rotating once or twice to allow even exposure to heat. Check for doneness by gently pressing the thickest part of the fish—if it flakes and begins to separate, it’s ready. Residual heat will finish the cooking after removal from the oven.
To Serve
Plate the fish alongside or with the roasted garlic scapes on top. Spoon additional herb sauce over the top and finish with a few flakes of sea salt.
Make the Green Herb Sauce
Combine the olive oil, lime zest and juice, garlic, ginger, herbs, chili, and Aleppo pepper. Either finely chop by hand for texture, or pulse in a blender until just smooth. Season with sea salt to taste. The sauce should be vibrant and slightly spicy, with brightness from the lime and depth from the ginger.
For deeper flavor, spoon the sauce over the fish and refrigerate for up to an hour before roasting. Set some sauce aside to add on top of the fish after roasting for added depth of flavor.
Roast the Garlic Scapes
Preheat the Ooni (or oven) to 450°F. Toss garlic scapes with olive oil and arrange in an oven safe pan, shallow baking dish or roasting tray. Roast for about 5 minutes, or until tender and lightly charred at the tips. Finish with flaky salt.
Roast the Fish
Place the fish on a hot, lightly oiled baking tray or cast iron pan. Roast at 450°F for 6 to 8 minutes, rotating once or twice to allow even exposure to heat. Check for doneness by gently pressing the thickest part of the fish—if it flakes and begins to separate, it’s ready. Residual heat will finish the cooking after removal from the oven.
To Serve
Plate the fish alongside or with the roasted garlic scapes on top. Spoon additional herb sauce over the top and finish with a few flakes of sea salt.