Herb Crusted Ling Cod
4 Fillets of Lingcod, with all pin bones removed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tablespoon each (dried): oregano, basil, thyme, and rosemary. 1 small yellow or brown onion, sliced 4 tablespoons butter melted
Liberally coat Lingcod with olive oil. Mix and crumble herbs then place each fillet in mixture lightly coating each side. Season the snapper fillets with salt and fresh ground pepper. Melt butter in a Pyrex cup, and drizzle the melted butter evenly over the herbed fillets. Place in a baking dish, with onions surrounding the fillets for essence. Preheat oven to 350 degrees. Add the Lingcod to the oven and cook for 20 minutes. Remove Lingcod and let cool 3 min. Plate Lingcod with wilted onions over the fillets. Serve with Tartar Sauce and Fresh Lemon wedges.