Parmesan-Crusted Alaska Lingcod with Summertime Arugula Salad

Flaky Alaska lingcod pieces are coated in a golden panko-Parmesan crust, baked until crisp, and served alongside a vibrant salad of baby arugula, zucchini ribbons, fresh mint, and blueberries. This elegant, light meal comes together in under 30 minutes—perfect for summer dining. This recipe also works beautifully with cod. Its mild flavor and flaky texture make it a perfect substitute for lingcod in this fresh, vibrant dish.
Photo and recipe courtesy of Alaska Seafood.

Golden panko-Parmesan crusted Alaska lingcod fillets served over a bright arugula and zucchini ribbon salad with mint, blueberries, and toasted pine nuts.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Servings: 4

Ingredients

  • Cooking spray
  • 3/4 cup panko
  • 1/2 cup grated Parmesan
  • 2 teaspoons finely grated lemon zest
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon kosher salt, plus more for dressing
  • 3 tablespoons mayonnaise
  • 4 Alaska lingcod pieces (about 6-8 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon white wine vinegar
  • Freshly ground pepper, to taste
  • 2 1/2 ounces baby arugula
  • 1/2 medium zucchini, sliced super thin with a vegetable peeler or mandoline
  • 2 tablespoons mint chiffonade
  • 1/2 cup blueberries or sliced figs
  • 2 tablespoons pine nuts, lightly toasted

Instructions

  1. Prepare to bake the lingcod Preheat oven to 425F and put the oven rack in the middle slot. Line a baking sheet with aluminum foil and lightly coat with cooking spray. Set aside.
  2. Prepare the lingcod In a bowl, mix together panko, Parmesan, lemon zest, rosemary, and salt, then spread out on a plate. Spread mayonnaise over the lingcod fillets. Take a lingcod fillet and press it, mayo-side down, into the plate of panko. Press down firmly so the mixture adheres evenly. Put the lingcod on the prepared baking sheet, panko side up, and repeat with the remaining fillets.
  3. Bake the lingcod Bake until fish is opaque and topping is light golden, about 10 minutes. Switch to broil and broil until the topping is golden brown, about 2 minutes more. Remove from the oven.
  4. Make the salad and serve Whisk together olive oil and vinegar in a large bowl. Season to taste with salt and freshly ground pepper. Add the arugula, mint, and zucchini and toss so they are fully but lightly coated in the oil and vinegar. Transfer to a serving platter and sprinkle with blueberries and pine nuts. Arrange the cod fillets on top and garnish with shaved Parmesan. Serve immediately.
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