This lingcod recipe is a delicious medley of textures — creamy, flaky, and crunchy in every bite. “It may seem an unusual pairing to do fish as a gratin,” says Chef Amanda, “but I promise this dish of lingcod gratin is the perfect comfort food.”
The delicate flake of lingcod makes it an ideal variety of fish to use in this seafood gratin, but other mild, white species of fish like Pacific cod and Pacific halibut can easily be substituted.
For a lighter recipe with a similar golden crunch, try substituting lingcod in this recipe for Quick and Easy Baked Cod.
About Chef Amanda Elliot:
Amanda Elliott is the chef/owner of Beet Box and Belly in Columbia, Missouri. She is also a freelance recipe developer sharing recipes centered on the idea of the communal table and embracing the heritage of food through travel.