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Pumpkin Seed Crusted Lingcod with Orange Spring Vegetable Sauté

Last week was #InternationalChardonnayDay and I wanted to create a dinner to have with the incredible BC Chard I pulled off our wine rack, the Silkscarf 2018 Chardonnay. I knew I wanted to do a local, sustainable, wild white fish and ended up going with lingcod, but you could use halibut, sablefish or cod too.

I mixed up some chopped pumpkin seeds which I always have on hand (I LOVE them on salads) and mixed them up with some flavourful spices and panko breadcrumbs. I topped the fish with a bit of mayonnaise so the crust would stick and the it would keep the moisture in the fish and stuck it in the oven. Super easy!!

I had a medley of vegetables available, all great spring flavours and you could definitely mix it up but this worked beautifully for me. Sautéing them until just soft but still holding some bite with chicken stock, white wine and orange zest and juice was SO YUMMY and light with fish.

You can serve it up with some rice if you would like to bulk it up a little but we had it with a warm baguette and used it to soak up some of the delicious juices. Highly recommend.

Hope you can whip this up soon and enjoy with a gorgeous, unoaked Chardonnay or a light, citrusy white like an Italian Pinot Grigio. Let me know what you think and be sure to tag @crushfoodandwine on Instagram!




Pumpkin Seed Crusted Ling Cod with Orange Spring Vegetable Sauté

Serves 3-4


Pumpkin Seed Crusted Lingcod

  • 450-500 gram piece of wild caught white fish (lingcod, halibut or cod), skin removed

  • 1/4 cup pumpkin seeds, finely chopped

  • 1/4 cup Panko breadcrumbs

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/2 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 2 tablespoons mayonnaise

Orange Spring Vegetable Sauté

  • 2 tablespoons Extra Virgin Olive Oil

  • 1 leek, sliced, green part removed (see note)

  • 1 small shallot, finely sliced

  • 1 clove garlic, minced

  • 1 1/2 cup carrot, cut into matchsticks

  • 1 1/2 cup zucchini, cut into matchsticks

  • 3/4 cup low sodium chicken stock

  • 1/3 cup dry white wine

  • Zest from 1 large orange

  • 2-3 tablespoons fresh squeezed orange juice

  • 2 tablespoons fresh mint, roughly chopped, plus more whole leaves for garnish

  • Salt + Pepper to taste


  1. Preheat oven to 425 degrees Fahrenheit.

  2. In small bowl, combine pumpkin seeds, breadcrumbs, garlic powder, paprika, salt and pepper.

  3. Place fish in a lightly oiled, lined baking dish. Ligholy season fish and spread with mayo in a thin layer. Top with pumpkin seed mixture, ensuring the top is evenly coated.

  4. Bake for 15-18 minutes, or until top is golden brown and fish is just cooked through. It should flake easily and be opaque and white, but not dry.

  5. While the fish is in the oven, place large sauté pan on medium heat. Add olive oil. Once pan is hot, add carrots, leek and shallot. Season with salt and pepper. Sauté until leeks are cooked through and carrots are just softened, about 5-8 minutes.

  6. Add garlic and zucchini to pan and sauté another 2-3 minutes. Deglaze pan with white wine and add chicken stock, orange zest and orange juice. Allow liquid to reduce by half and vegetables should be just fork tender. Toss the fresh mint through with the vegetables and double check seasoning just before serving.

  7. Divide vegetables between bowls (make sure all the juices end up in the bowls) and top each with a portion of the fish. Garnish with mint leaves and enjoy!

Be sure to tag @crushfoodandwine if you try this recipe!

Note: Be sure to thoroughly wash your leek, including between the layers of the of the leek as soil tends to get trapped in there. Here's a great little video on how to prep leeks in case you aren't familiar.


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