Easiest Way to Make Pan Seared Chicken Thighs Boneless Skinless

Pan-Seared And Crusted Ling Cod

This easy chicken dinner recipe has plenty of rich creamy sauce and goes so well with rice or if you have more thighs, you might need to do this in two batches (do not overfill the pan/skillet as you might end up with steaming these boneless.

Recipe Summary Pan-Seared And Crusted Ling Cod

This is a simple and excellent way to serve ling cod or other bottom fish. It makes a delicious meal served with rice pilaf and Caesar salad.

Ingredients | Pan Seared Chicken Thighs Boneless Skinless

3 tablespoons salt

1 ½ pounds lingcod, cleaned and boned

salt and ground black pepper to taste

1 lemon

½ cup butter, divided

1 ½ cups bread crumbs

½ cup grated Parmesan cheese

1 teaspoon lemon pepper

Directions

Dissolve 3 tablespoons salt in 8 cups of water in a bowl and brine lingcod at room temperature for 30 minutes. Drain brine and rinse and dry cod; season 1 side with salt and pepper.

Preheat oven to 400 degrees F (200 degrees C).

Cut lemon in half; zest 1 half and cut the other half into wedges.

Melt 1/4 cup of butter in a skillet over medium-high heat. Add cod; cook until fillets are golden brown on both sides, about 5 minutes per side.

Transfer fillets into a baking pan; squeeze zested half of lemon over cod.

Combine bread crumbs, Parmesan cheese, lemon pepper, and lemon zest in a bowl. Top fillets with bread crumb mixture. Cut remaining butter into pieces and dot top of fillets.

Bake fillets in the preheated oven until bread crumb mixture is golden brown and cod flakes easily with a fork, 15 to 20 minutes.

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Info | Pan Seared Chicken Thighs Boneless Skinless

prep: 15 mins cook: 25 mins additional: 30 mins total: 1 hr 10 mins Servings: 6 Yield: 6 4-ounce fillets

TAG : Pan-Seared And Crusted Ling Cod

Seafood, Fish,