Pan-fried breaded ling

    1 hour 10 min

    Ling, or other white fish fillets such as cod, are soaked for 30 minutes, then pan-fried and baked with a lemon breadcrumb coating until golden brown.

    14 people made this

    Serves: 6 

    • 3 tablespoons salt
    • 675g ling or cod, cleaned and boned
    • salt and ground black pepper to taste
    • 1 lemon
    • 120g butter, divided
    • 160g breadcrumbs
    • 40g grated Parmesan cheese
    • 1 teaspoon lemon pepper

    Prep:15min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hr10min 

    1. Dissolve 3 tablespoons salt in 2 litres of water in a bowl and brine fish fillets at room temperature for 30 minutes. Drain brine and rinse and dry the fillets; season 1 side with salt and pepper.
    2. Preheat oven to 200 C / Gas 6.
    3. Cut lemon in half; zest 1 half and cut the other half into wedges.
    4. Melt 60g of butter in a pan over medium-high heat. Add fish; cook until fillets are golden brown on both sides, about 5 minutes per side.
    5. Transfer fillets onto a baking tray; squeeze zested half of lemon over cod.
    6. Combine breadcrumbs, Parmesan cheese, lemon pepper and lemon zest in a bowl. Top fillets with breadcrumb mixture. Cut remaining butter into pieces and dot on top of fillets.
    7. Bake fillets in the preheated oven until breadcrumb mixture is golden brown and fish flakes easily with a fork, 15 to 20 minutes.

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