Forget piranha, the lingcod looks like it should be headlining an underwater horror movie.

I like beer battering and frying fish but this fillet is fresh and simple.

INGREDIENTS: 1/2 Pound Lingcod Fillet, Lemon, Olive Oil, Sea Salt, Pepper, Thyme

1) Preheat oven to 350
2) Rinse and pat dry fillet
3) Lightly smear olive oil and fresh squeezed lemon juice on both sides
4) Lightly season with salt, pepper, and thyme
5) Place in dutch oven (or oven safe dish) and bake for 22 minutes

Served With:
5 small boiled red potatoes
5 pan seared white shrimp chilled in a bowl of cucumbers, tomatoes, red and green peppers