Baked Lingcod with Lemon-Garlic Butter Sauce

Directions

Put the first six sauce ingredients in a pot and bring to a boil. Boil it down by half.

In a separate saucepan prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed .

Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time.

Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.

Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350 degrees F.

Rinse the fish in cold water, cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or pliers. Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper.

Bake at 350 degrees F for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.