PAN SEARED & CRUSTED LING COD ENJOY DAN:

            PAN SEARED AND CRUSTED LING COD by CHEF DAN:

Serves 4-6

INGREDIENTS:

3 tablespoon sea salt

1-1/2-pound lingcod cleaned and boned

Sea salt & Black Pepper Medley to taste

1 lemon

1 teaspoon EACH paprika, and chili powder

1/2-cup butter

1-1/2-cups Panko

1/2-cupgrated Parmesan cheese

1 teaspoon lemon pepper

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.   Dissolve 3 tablespoon salt I 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes.

2.   Drain brine and rinse & dry cod.

3.   Season with salt & pepper to taste.

4.   Cut lemon in half; zest 1 half and cut the half into wedges.

5.   Melt 1/4-cup of butter in a skillet over medium-high heat when sizzling.

6.   Add cod and cook until filets are golden brown on both sides, about 4-5 minutes on each side.

7.   Transfer fillets into a baking dish; squeeze zested half of lemon over cod.

8.   Combine Panko, Parmersan cheese, paprika, chili powder, lemon pepper, and zest over the cod.

9.   Top the fillets with Panko mixture.

10.                Cut butter into pieces and dot top of fillets.

11.                Bake fillets in the preheated oven until Panko mixture is golden brown and cod flakes easily with a fork, 15-20 minutes.

12.                Serve lemon wedges and jasmine rice.

ENJOY DAN:                                                                              BON-APPETITE!!