Butter Seared Lingcod & Garlic Veggies & Parmesan Rice
4 x 6oz Portions Lingcod - skin off
1/4 Cup Butter
1/2 Yellow Zucchini - half rounds
1/4 Red Pepper - sliced
1/4 Green Pepper - sliced
5 White Mushrooms - sliced
1 Carrot - sliced
1 Cup Cherry Tomatoes - halved
1/2 White Onion – sliced
1 Cup Rice
2 Cups Chicken Stock
1/2 Cup Parmesan Cheese - Grated
1 Bulb Garlic - Peeled
1 Tbsp Olive Oil
Basil & Italian Parsley to taste
Salt & Pepper to taste
* Season lingcod portions with salt and pepper, and let stand for 30 minutes.
* Make a small packet from tinfoil, and wrap up the garlic, olive oil, and some salt & pepper. Cook in a 350ºF oven for 45 minutes, or until soft. Let cool.
* Heat an oven proof pan to medium high, and melt 1/4 of the butter. Place lingcod portions into the pan, and sear for 5 minutes. Gently turn the fish, and then cover with a tight fitting lid and cook in a 350ºF oven for 10-15 minutes.
* In a large skillet or wok, melt 1/4 the butter and add 1/3 of the cooked garlic. Gently break apart the garlic cloves with a wooden spoon. Add the zucchini, red and green peppers, mushrooms and carrot. Cook until fork tender.
* Remove the lingcod from the oven, place on a plate, and cover with foil to rest for 10 minutes. Don’t rinse the pan!
* Melt 1/4 of the butter in the pan you used to cook the lingcod. Add the rest of the roasted garlic, tomatoes and onion, and cover. Cook for 10 minutes, and then toss with basil and italian parsley. Set aside, covered.
* While the veggies are cooking, cook rice to package directions, using chicken stock for the liquid instead of water. Once rice is cooked, add the remaining butter, and most of the parmesan cheese (set some aside for garnish).
* Once everything is ready, place rice in the middle of the plate, top with the garlic veggies, then the seared lingcod, and finally the tomatoes and onions. * Serve topped with parmesan cheese, salt and pepper to taste, and enjoy!
