2 ea. 6oz Lingcod Portions
1 cup of Santa Monica Seafood Seafood Marinade
1 ea. lemon, half zested and juiced; the other half cut into wedges
3 Tbsp. olive oil
4 oz. butter
1/2 onion, finely chopped
2 cloves of garlic, minced
1 Tbsp. sun-dried tomatoes in olive oil and herbs, sliced
2 cups Swiss Chard, cleaned and chopped
4 oz. linguine pasta
1/4 cup grated Parmesan cheese
- Marinate Cod with the seafood marinade for about 5-10 minutes and then bake in a preheated oven at 450F for 12-15 minutes.
- Bring 4 quarts of water to a rolling boil and then add a pinch of salt, 2 tablespoons of olive oil, and linguine pasta. Cook pasta according to package instructions, until al dente. Reserve about 1/3 cup of pasta water into a small bowl and then drain the rest.
- Place a large skillet over medium heat and add 1 tablespoon of olive oil, garlic, onions, and swiss chard. Season with salt and pepper and sauté for about 3-5 minutes. Add the pasta water, butter, lemon zest, lemon juice, sun-dried tomato, Parmesan cheese, and linguine. Gently toss for about 1 to 2 minutes and then turn off the heat.
- Plate your pasta with Cod and garnish with fresh basil, parmesan cheese, and a lemon wedge. Enjoy!