Wildfish Cannery - Lingcod w/ Toasted Garlic and Olive Oil

This one is for the tinned fish die-hards.  We left the skin on the fillet to preserve the nice layer of gelatinous fat sandwiched between the skin and the meat.  The can is topped off with a premium Spanish olive oil and a whole toasted garlic clove.  What's a lingcod? Think of it like a much uglier halibut. The meat is delicate and flakes nicely.