Pan-Seared and Crusted Lingcod Recipe

Preheat the oven to 400°F (200°C).

In a shallow dish, combine the panko breadcrumbs, grated Parmesan, chopped parsley, garlic powder, paprika, salt, and pepper.

Pat dry the lingcod fillets with a paper towel, then dip each fillet into the breadcrumb mixture, pressing gently to adhere the crust.

Heat the olive oil in a large skillet over medium-high heat. Place the coated fillets in the skillet and cook for 2-3 minutes on each side, until golden brown and crispy.

Transfer the skillet to the preheated oven and bake for an additional 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.

Remove from the oven and let the lingcod rest for a few minutes before serving.

Serve the pan-seared and crusted lingcod fillets with your choice of sides.