Herb Crusted Lingcod with White Wine Sauce



  • 1 ½ Pounds Lingcod filets, or other wild white fish
  • ¾ C. Bread Crumbs
  • ¼ C. Flour
  • 1 T. Chopped Fresh Curly Parsley
  • 1 T. Chopped Fresh Basil
  • 1 tsp.  Fresh Fennel
  • ½ Sea Salt / ½ White Pepper
  • 2 tsp. Olive Oil / 2 tsp. Butter


  • ½ C. White Wine
  • 2 T. Lemon Juice
  • 2 T. Capers (rinsed)
  • 1 T. Fresh Chopped Dill
  • 1 T. Butter
  • 2 Cloves Garlic


Preheat oven to 400, Rinse and pat dry fish, lightly rub fish with olive oil, set fish aside. Mix bread crumbs, flour, fresh herbs, salt and pepper. Coat the fish in the bread crumb mixture. Heat skillet to med-high.  Add olive oil and butter to the pan, add the fish. Cook for 2-3 minutes on one side, turn fish over and transfer to oven immediately. Cook for 5 minutes. Remove fish from oven, place on warmed plate, cover to keep warm. Using the pan that you cooked the fish in, heat to med-high, add garlic, sauté for 1 minute, add wine and deglaze the pan. Simmer to reduce sauce a bit. Turn off heat and add capers, butter, lemon and dill. Drizzle over fish and serve