This post may contain affiliate links.
Pan-Seared Lingcod with Lemon-Caper Gremolata served with Crispy Yukon Gold Potatoes & Pan-Roasted Asparagus
A Featured Chef Series Recipe by Chef Andrew Garrett
Occasional collaborations with chefs whose work reflects thoughtful, ingredient-driven cooking.
Chef Andrew Garrett brings the wilderness to the plate, literally. Known for his immersive, outdoor-inspired culinary experiences, Andrew’s cooking is rooted in place, season, and sourcing, with a deep respect for the natural landscapes that provide his ingredients. His philosophy centers on honoring the story behind every element on the plate, from the fishermen pulling lingcod from cold coastal waters to farmers and ranchers stewarding the land nearby.
By working closely with local purveyors, Andrew curates menus that reflect not just flavor, but intention that prioritizes freshness, nutritional integrity, and thoughtful preparation over unnecessary complexity. His dishes feel elemental yet refined, designed to heighten the experience of gathering, whether around a fire, under open skies, or at a beautifully set table.
This pan-seared lingcod with lemon–caper gremolata is a clear expression of that approach: clean, confident, and deeply connected to nature. It’s a dish that celebrates pristine seafood, strong technique, and the quiet power of restraint, where every component earns its place.
Welcome to the Wilderness Chef experience, featured here at Red Boot Kitchen.
Natural Chef Notes: RBK × Drift & Flame
Drift & Flame, led by Chef Andrew Garrett, is a coastal experience that blends rugged shorelines, expert guides, and unforgettable fire-cooked meals. From crab boils over glowing charcoal to tuna tataki at sunset, every dish tells the story of the water it came from.
At its core is a deep respect for the catch, the landscape, and the moment, where comfort meets wild tradition and the day’s harvest becomes a thoughtfully crafted feast. It’s immersive, elemental cooking guided by instinct, restraint, and a profound connection to place.
The result of these coastal experiences is the fresh catch of the day: pan-seared lingcod with lemon–caper gremolata, served with crispy Yukon Gold potatoes and pan-roasted asparagus. From a Natural Chef perspective, this dish is a masterclass in letting the ingredients do the work.
Lingcod is naturally rich in protein and minerals and has a clean, slightly sweet flavor that doesn’t need masking. Chef Andrew’s technique honors that by seasoning simply, searing with confidence, and relying on carryover cooking rather than overhandling the fish, preserving both texture and integrity.
The lemon–caper gremolata is where this dish truly shines through a food-first lens bringing acidity, fresh herbs, and healthy fats into balance. Rather than acting as a heavy sauce, it functions as a finishing element, offering deliberate contrast while allowing the lingcod to remain the star. It reflects the Natural Chef philosophy perfectly: enhance, don’t obscure.
Paired with crispy Yukon Gold potatoes and simply pan-roasted asparagus, the plate stays grounded, seasonal, and satisfying without tipping into excess. It’s elegant but unfussy, nourishing yet celebratory.
This is the kind of cooking we love to spotlight at Red Boot Kitchen, where technique, sourcing, and intention meet, and where the final dish feels as good as it tastes.
A Few Words From Chef Andrew Garrett
Lingcod is rich, clean, and slightly sweet, with a firm, flaky texture that can handle bold contrast without getting lost. A classic gremolata of parsley, garlic, and lemon zest cuts through that richness with brightness and aromatics, keeping the dish light and coastal rather than heavy or overly cheffy. The acidity wakes up the fish, the garlic adds depth, and the herbs reinforce freshness, which is especially important when the fish is ultra-fresh and simply cooked.
From a Drift & Flame perspective, gremolata makes sense because it’s raw, vibrant, and finished at the last second. It doesn’t compete with smoke, char, or clean seasoning. It’s a finishing move, not a sauce, and allows the lingcod to remain the star while adding contrast, color, and intention.
About The Chef
This recipe was created by Chef Andrew Garrett of Drift & Flame, where chef-led coastal experiences celebrate pristine seafood, fire cooking, and connection to place.
Learn more about Chef Garrett’s work at chefandrewgarrett.com.
Pan-Seared Lingcod with Lemon-Caper Gremolata
Equipment
- Heavy-bottom skillet or cast-iron pan (for searing fish and crisping potatoes)
- Medium sauté pan or reuse the same pan, wiped clean
- Sheet pan for roasting potatoes
- Microplane or fine zester for lemon zest
- Mixing bowl for gremolata
- Spoon or spatula
Ingredients
Lingcod
- 1 lb lingcod cut into four 4-oz portions
- Sea salt to taste
- Neutral oil grapeseed or avocado, as needed
Lemon–Caper Gremolata (large batch)
- 1 full bunch flat-leaf parsley about 1 1/2 to 2 cups, finely chopped
- 2 small garlic cloves minced very fine
- Zest of 2 lemons
- 3 tbsp fresh lemon juice
- 1/4 cup capers finely chopped
- 1/2 tsp red chili flakes adjust to heat preference
- 1/4 cup extra-virgin olive oil
- 1 1/2 tbsp sherry vinegar
- Kosher salt to taste
Crispy Yukon Gold Potatoes
- 1 1/2 lb Yukon Gold potatoes sliced into 1/4-inch rounds
- Olive oil as needed
- Sea salt to taste
Pan-Roasted Asparagus
- 1 bunch asparagus trimmed
- 1 small garlic clove thinly sliced
- 1 tbsp olive oil
- 1 tbsp butter
- Sea salt to taste
Instructions
Pan-Seared Lingcod
- Pat the fish completely dry with paper towels.
- Season the flesh side only with sea salt, 10 minutes before cooking.
- Heat a heavy pan over high heat until just smoking. Add a thin film of oil.
- Place lingcod flesh side down. Once it hits the pan, reduce heat to medium.
- Cook until the flesh side is deeply golden and releases naturally, about 3 to 4 minutes.
- Flip the fish, turn off the heat, and allow carryover cooking to finish. Remove and rest.
Lemon–Caper Gremolata
- In a bowl, combine parsley, garlic, lemon zest, capers, and chili flakes.
- Stir in olive oil, lemon juice, and sherry vinegar until glossy and cohesive.
- Season lightly with salt (capers will continue to season as it rests).
- Let sit for 10 minutes before serving to allow flavors to marry.
Crispy Yukon Gold Potatoes
- Roast potatoes on a sheet tray at 400°F with olive oil and sea salt until fork-tender.
- Cool and rest for 30 minutes (this step is key for crisping).
- Heat olive oil in a wide pan until smoking.
- Add potatoes in a single layer and reduce heat to medium.
- Cook undisturbed until deeply golden and crisp. Season and reserve.
Pan-Roasted Asparagus
- Heat a pan to smoke point with olive oil.
- Add asparagus, reduce heat to medium, and let caramelize on one side.
- Add garlic and butter; toss gently.
- Season with sea salt and remove while still vibrant.
To Serve
- Plate the lingcod and spoon gremolata generously over the fish. Finish with crispy potatoes and pan-roasted asparagus.
- Optional move: A final squeeze of lemon tableside for brightness.
Notes
Chef Notes for Lemon-Caper Gremolata
- Texture should be spoonable, not loose. Add olive oil by the teaspoon if it tightens.
- Keeps 3 to 4 days refrigerated and brightens after a quick stir.
- Excellent on soft scrambled eggs, roasted potatoes, grilled steak, or cold leftover fish.
RBK Ingredient Standard
Whenever possible, we prioritize organic, local, seasonal, and transparently sourced ingredients. Learn more about our sourcing approach.
Let us know if you make this recipe! Tag @redbootkitchen and use the hashtag #redbootkitchen
