Pan-Seared and Crusted Lingcod

Step 1
Make the fish: Dissolve salt in 8 cups of water in a bowl. Add lingcod and let sit at room temperature for 30 minutes.

Step 2
Drain brine, then rinse fish and pat dry with paper towels. Season on one side with salt and pepper.

Step 3
Preheat the oven to 400 degrees F (200 degrees C).

Step 4
Cut lemon in half lengthwise. Cut one half into wedges; set aside for serving. Zest the other half; set zest aside for the topping, then juice the zested half into a small bowl for the fish.

Step 5
Melt butter in a skillet over medium-high heat. Add fish and cook until golden brown, about 5 minutes per side. Transfer to a baking dish and pour lemon juice over top.

Step 6
Make the topping: Gently stir bread crumbs, Parmesan, lemon-pepper seasoning, and lemon zest in a bowl until well combined. Spread topping over fillets, then dot with butter.

Step 7
Bake in the preheated oven until topping is golden brown and fish flakes easily with a fork, 15 to 20 minutes. Serve with lemon wedges.