Parmesan Crusted Ling Cod

1 pound lingcod, cut into 3-4 pieces

1 ¼ cups crushed cornflakes

¼ cup shredded parmesan

2 green onions, chopped

1 lemon: zest for the topping, then sliced for garnish

1 egg, beaten

salt and black pepper

Mix the cornflakes, cheese, onion, lemon zest, salt and pepper and spread on a plate.  Beat the egg with a fork in a bowl.  Dip your cod pieces in the egg, roll in the topping mixture pressing firmly to get the fish coated and place on a baking sheet (we like to cover ours with foil and spray lightly with nonstick for easypeasy clean up). 

Bake at 400 for about 12 minutes or until fish flakes easily with a fork.  Serve with lemon wedges and tartar or remoulade sauce.

 

Leftovers??  Lingcod (or any white fish) makes excellent fish cakes!  Flake up the cooked fish and combine with an equal amount of shredded cooked potato, some garlic and onion or herbs you like, and a bit of heavy cream.  Roll the cakes in panko and fry quickly to brown and warm.  Voila