Winner, winner easy fish dinner! Pan-seared Lingcod with Creamy Burst Tomato Sauce is brilliantly delicious, so easy to make, low-carb on its own, but a family favorite with that creamy sauce sliding over into rice, potatoes or noodles. I’ve noticed that even the non-fish fans in my family are licking the plate!
This easy fish recipe takes less than 30 minutes to make and is perfect for quick, weeknight meals – but also snazzy enough to serve on a special occasion.
I used mild, white lingcod from Sitka Salmon Shares for this skillet fish recipe (it reminds me a lot of halibut). This fisherman’s co-op reels in the BEST wild Alaskan seafood (salmon, cod, sablefish, king crab, and more) and ships it straight to your door, it’s been my go-to fish source now for two years. Visit them at sitkasalmonshares.com and use my code FITFORK to save $25 on a premium share!
Other firm white fish will work too like halibut, cod, pollock, haddock, and such. It’s really up to your preference. Pan sauté skinless filets that have been seasoned simply with salt and pepper. After just cooked through, remove from skillet temporarily while making the sauce.
The sauce is fresh and simple. In the same unwashed skillet that the fish was cooked in, add whole grapes and sauté until they start to pop. Then finish bursting tomatoes with a fork – piercing the skin to let the juices out and then mashing down before, pouring in a little veggie stock to deglaze the pan. Season this sauce for the lingcod fish recipe with garlic, Italian seasoning and a little paprika – then stir in some heavy cream to give this sauce that rich and luxurious mouthfeel.
Gently add back in the cooked fish, spoon sauce over top of filets to coat and sprinkle with chopped fresh basil.
Also, check out another healthy lingcod recipe of mine using wild Alaskan fish from Sitka Salmon Shares: Paleo Coconut Fish Sticks with Spicy Peach Dipping Sauce.
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- 16 ounces skinless lingcod filet or other firm white fish like halibut, cod, etc.
- 1 tsp. salt divided
- 1 tsp. black pepper divided
- 1 tbsp. olive oil
- 1 pint cherry or grape tomatoes
- ½ cup vegetable stock
- 6 oz. heavy cream
- 1 tsp. Italian seasoning
- ½ tsp. garlic powder
- ½ tsp. ground paprika
- 2 tbsp. shredded fresh basil
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Cut fish into 4 portions, season with ½ tsp each salt/pepper.
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Add oil to skillet over med-high and sear fish for 3 to 4 min each side; remove to plate.
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In same skillet at grape tomatoes, heat in pan over med-hi for several minutes until softened. Then use fork to pierce tomatoes and them mash lightly.
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Add vegetable stock and simmer for 2 min longer.
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Add Italian seasoning, garlic powder, paprika and remaining salt/pepper along with cream. Stir until combined and heated, a couple minutes.
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Gently place fish into sauce, garnish with basil. Serve with noodles, zoodles or rice.
