This lingcod recipe gets its pop of flavor from a smoky, savory spice blend that you can make with basic pantry staples — dried oregano, garlic powder, onion powder, and smoked paprika. These seasonings bake into the mild, white fillet of lingcod, adding color and interest to the fish. Any extra seasoning can be saved for the asparagus, which can cook alongside the fish, turning this into an easy sheet pan meal.
To finish the dish, don’t skip the homemade lemon-dill aioli. It’s a cool, creamy contrast to the smokiness of the fish. For a dairy-free version of the aioli, you can substitute more mayonnaise for the sour cream and Greek yogurt.