Yogurt and Almond Lingcod
Yogurt and Almond Lingcod



From the shores of Vancouver Island, Captain Bob and Peggy Burkosky bring us a light and zesty lingcod dish from their book Cooking Fish & Brewing Tales: Recipes and Stories from Professional Fish Catchers and Eaters.

"Although most lingcod have snowy white meat," Capt. Burkosky writes in the book illustrated by his wife Peggy, "some shallow-water lingcod living in kep beds develop a light green or blue tint to their flesh. Dedicated lingcod connoisseurs prize these 'green lings' as some of the firmest and tastiest."

Whether snowy white or tinted green, lingcod always makes for a flavourful and healthy dinner.


  • 2lbs fresh or thawed lingcod filets
  • 1 cup yogurt
  • lemon zest from 2 lemons
  • 1/4 cup dry bread crumbs
  • 1 tbsp minced onion
  • 1/2 cup blanched almonds, finely-chopped
  • salt and pepper

How to Cook

How to make Yogurt and Almond Lingcod

  • Preheat oven to 425 F degrees
  • Mix yogurt, lemon zest, breadcrumbs and onion together, season to taste with salt and pepper
  • Dip fish in yogurt mixture, coating well
  • Carefully roll filet in almonds and place in oiled glass baking dish
  • Bake in oven for 15 to 20 minutes or until just turning opaque (fish continues to cook through after removal from heat).

Servers 4

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