Baked Lingcod with Sorrel

Featured: Lingcod

Chef Amanda Gladics, inspired by Anne Berblinger of Gales Meadow Farm


Serves 3-4

  • 5 cups Sorrel, triple washed and roughly chopped
  • 1 tbsp olive oil
  • 3/4 - 1 lb lingcod fillet
  • Kosher salt to taste
  • 1/2 tsp lemon pepper
  • 1/2 tsp cracked black pepper
  • Flaky salt to taste


  • 1 tsp chopped fresh parsley
  • 1 tsp diced pickled red peppers
  • Olive oil for drizzling


  • Pre-heat oven to 375° F.
  • Spread the rinsed and chopped sorrel out on a rimmed baking sheet or oven proof glass baking dish, drizzle with ~1T olive oil, and sprinkle with kosher salt.
  • Carefully remove any pin bones from the lingcod fillet, and pat dry with paper towels. Season with kosher salt, lemon pepper, and cracked black pepper and lay on top of the fresh sorrel.
  • Bake at 375° F for 15-20 minutes, depending on the thickness of your fillet. The fish is done when it looks opaque and just barely flakes. 
  • Remove from oven and garnish with fresh chopped parsley, diced pickled red peppers, and a drizzle of extra virgin olive oil. Lastly, top with a light sprinkle of flaky salt.

Home-cook tip: Sorrel is a soft, leafy green with a tart, citrus-y flavor. It can be challenging to find, but ask around at your local farmers market for it. We sourced the sorrel for this recipe from Gales Meadow Farm. If you can't find sorrel, you can substitute another leafy green like spinach and then finish with a squeeze of lemon just before serving.