One-Pan Mediterranean Lingcod

This simple one-pan Mediterranean lingcod dish can be done on the BBQ (or in the oven), and is perfect to keep the heat outside on those hot summer nights!

Easily doubled and baked on a sheet pan instead, you can also try different vegetables like asparagus, yellow squash or eggplant - even black olives, so make it your own!

Ingredients

Fish

• 2 x 4.5 oz Lingcod fillets - skin removed
• 1 zucchini halved, then cut into 1 inch portions
• 2 roma tomatoes, quartered
• 1 red onion cut into wedges
• Salt and Pepper to taste
• 1 Tbsp extra virgin olive oil, divided
• Italian parsley, chopped coarsely

Dressing

• 1 lemon, juiced (about 1 Tbsp)
• 1 Tbsp Dijon mustard
• 1 Tbsp extra virgin olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste

Directions

1. Preheat BBQ to 400 F for indirect cooking (optional: preheat oven to 400 F on the middle rack)
2. Add vegetables to a BBQ / oven safe skillet and toss with 1/2 Tbsp of olive oil. Season with salt and pepper
3. Place the fish fillets on top of the vegetables and coat with the remaining olive oil  and lightly season with salt and pepper.
4. Place the skillet on the indirect heat side of the BBQ (or oven) and cook until the fish is cooked through (about 20 minutes). Note: Fish thickness will determine the cooking time.
5. While the fish is cooking, combine all dressing ingredients

To serve:

1. Plate the cooked fish and vegetables.
2. Drizzle the dressing on top and finish off with some parsley

Servings: 2 people

Recipe shared with us by our friend and member Steve W. – see more of his recipe creations on Instagram