Dock Talk

What's on the Bottom?

Canadian Princess Resort - September 3, 2012

A whole lot of ling cod and rock fish!  Much of this bounty has come from the bottom up after an incredibly successful bottom fishing trip yesterday.  I could 25 fish in this photo and 10 very happy anglers.

This group had a blast with Skipper Russell and deckhand Ian.  Every person on the boat caught at least 3 fish each, if not more.  Dan Oranen reeled in the biggest fish of that trip.  He boated a monster ling cod weighing 28lb-02oz.

I have a favourite recipe for cooking up rock fish and cod.  This group has so much white fish I’m sure they’ll be looking for many different ways to cook it up!  I have used this recipe on a variety of rock fish as well as ling cod.

Bon Apetite,

Amy

Herb & Panko Crusted Ling Cod

Ingredients:

Cod or other white fish fillets (portions around 6oz)

1 cup of Panko (Panko is a Japanese style breadcrumb that makes a light and slightly sweet coating.  You can find it in the international section of most grocery stores)

1tbsp chopped fresh chives

1tbsp chopped fresh parsley

1tbsp chopped fresh basil

½ tsp each of salt and pepper

1 tbsp of olive oil

Prep:

Preheat oven to 400.  In a shallow pan mix the herbs, salt, pepper, and pank.  Rub each piece of fish with a bit of olive oil and pat the pieces in the Panko mixture.

Heat a pan/skillet to medium-high.  Add a little butter or olive oil to the pan and start frying your fish!  If you can, get all of your pieces in one pan cook them for about 2-3 minutes on just one side until the coating is golden brown.  Then turn the fish over and immediately put it in the oven.  Cook it in there for another 5 minutes.

Remove and serve with a wedge of lemon.  Delicious!