Baked Ling Cod with Castelvetrano Olives and Green Beans

Baked Ling Cod with Castelvetrano Olives and Green Beans

This Baked Ling Cod with Castelvetrano Olives and Green Beans is a simple, one-pan meal that celebrates clean flavors and heart-healthy nutrition. Wild-caught ling cod from Wild for Salmon offers a mild, buttery sweetness that pairs beautifully with Castelvetrano olives, Sicily’s beloved green gems known for their rich, smooth taste. Tossed with tender green beans, lemon, and olive oil, this dish brings together fresh, bright ingredients for a light yet satisfying seafood dinner that’s ready in under 30 minutes. Perfect for weeknights or effortless entertaining.

Cooked recipe in dish

[[ recipeID=recipe-8lmkroyrm, title=Baked Ling Cod with Olives and Green Beans ]]

link to shop ling cod
Marissa in the kitchen chopping
AUTHOR PROFILE
Marisa Dooley of Lemon Thyme Kitchen is a freelance recipe developer and food photographer with a Master’s degree in Nutrition. She was raised on her family’s farm in Northwest Washington and her appreciation for good food developed at a very early age. She is passionate about creating recipes and beautiful imagery that highlight high-quality seasonal ingredients. Marisa loves all types of seafood, but her favorites are salmon and scallops!

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Baked Ling Cod with Olives and Green Beans

This lingcod recipe comes together quickly and all in one baking dish. Serve this dish along with roasted or steamed potatoes or steamed rice for a satisfying spring or summer meal that the whole family will enjoy!

Ingredients

Instructions

Ingredients

  • 4 Portions Wild for Salmon Ling Cod
  • 2 Lemons
  • 1 lb Fresh Green Beans, ends trimmed
  • 1 Cup Castelvetrano Olives, halved
  • 1 Shallot, very thinly sliced
  • ½ Cup Olive Oil
  • 2 Tbs Parsley, minced
  • 1 ¼ Tsp Kosher Salt
  • ¼ Tsp Red Pepper Flakes
  • ¼ Tsp Freshly Ground Black Pepper

Instructions

  1. Preheat the oven to 400 degrees F. Remove the lingcod from the packaging andpat it dry with paper towels. Set aside.
  2. Slice one lemon into 1⁄4 inch slices and place in the bottom of a large baking dish. Slice the other lemon into wedges and set aside.
  3. Add the green beans, olives, shallot, and lingcod to a baking dish in an evenlayer.
  4. In a small bowl whisk together the olive oil, parsley, salt, red pepper flakes, andblack pepper and pour evenly over the fish and vegetables. Give everything agentle toss until thoroughly coated. Re-arrange the fish so it sits on top of thevegetables.
  5. Bake for 15-20 minutes until the fish is cooked through and the green beans aretender-crisp. Spoon the pan sauce over the top of each portion of fish and serveimmediately with the additional lemon wedges.
  6. Enjoy!