Deliciously creamy seafood pasta with lingcod, capers, dill, and fennel on linguini noodles.
Who doesn’t love pasta? It’s an always easy and delicious weeknight meal. Right now, it’s cold and grey outside. Daylight savings means it’s dark at dinner time, and we all just need some carbs and cream to get us through. Enter this lingcod linguini.
I love cooking with lingcod for a few reasons. 1) it’s super sustainable. Lingcod populations are really good here on the West Coast, and are caught with line-and-pole (but you should still confirm this when buying). Derek and I try not to eat too much meat/fish unless we caught it ourselves in an effort to be more healthy and sustainable. Fishing for lingcod is pretty fun because you just sit and dangle the weighted hook down at the bottom of the ocean, and bob it up and down. 2) Lingcod is super easy to cook. Unlike halibut, it doesn’t seize up when you don’t cook it for the exact right amount of time, which makes it great for things like soups and pasta sauces. Lingcod is a little more sturdy than other white fish as well, so it holds together nicely.
I first through this lingcod linguini together because I had a fennel and some dill in my fridge that I needed to use up. It turned out SO WELL that I have recreated three times in the past month, and now am sharing it with you. I love creamy pasta, especially with seafood. The acidity of the wine and lemons, with the briny capers, cut the heaviness of the sauce and are DELICIOUS with the mild lingcod.
Creamy Lingcod, Caper, and Fennel Linguini
Ingredients
- 1 small lingcod fillet (about 300g) cut into one inch cubes
- 1 tbsp olive oil
- 1/2 white onion julienned
- 1/2 fennel julienned
- 2 tbsp garlic, minced
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1 cup fresh dill, chopped
- 2 tbsp pesto
- 1 tbsp lemon zest
- 1.5 lemon, juiced
- salt and pepper
Directions
- In a large pot, begin to boil water for the pasta. When water is boiling, at pasta and cook for 10 minutes until al dente.
- Meanwhile, in a large saucepan, sauté onion and fennel in oil on medium-high heat until transparent, about 10-15 minutes.
- Add garlic and sauté another 2 minutes. Move this mixture to the side of the pan.
- Turn the heat to high. Season the lingcod with salt and pepper, fry on the open half of the saucepan for about 2 minutes, searing it on all sides.
- Add lemon juice, lemon zest, pesto, wine, and half of the dill. Season with salt and pepper. Cook for 2 minutes, or until the liquid is boiling
- Add the cream and bring back to boil, add remaining dill, and serve with pasta!
