If you are looking for a refined yet approachable seafood dish to wow your friends or treat yourself, the Baked Cod with Orange Beurre Blanc Recipe is an absolute must-try. This dish pairs delicate, flaky cod with a silky, tangy orange beurre blanc sauce that is bursting with bright citrus flavor balanced by buttery richness. It’s an elegant main course that feels special but comes together with surprisingly simple steps and straightforward ingredients. You’re going to love how this recipe transforms everyday cod into something absolutely memorable and restaurant-worthy, right from your own kitchen.
Ingredients You’ll Need
Each ingredient in this Baked Cod with Orange Beurre Blanc Recipe plays a vital role, whether it’s enhancing texture, layering flavors, or adding a pop of color. The list is simple but essential for creating the perfect balance of freshness, richness, and zest that defines this dish.
- Cod fillets (4 x 6 oz): Make sure they are fresh or properly thawed for the best flavor and flaky texture.
- Salt and pepper: Basic seasoning that enhances the natural flavors of the cod and sauce.
- Olive oil (2 tbsp): For searing the cod to a golden crust and adding a subtle fruity aroma.
- Orange (zested and juiced): Brings vibrant citrus brightness and a subtle sweetness to the beurre blanc.
- Dry white wine (1 cup): Provides acidity and depth, essential for reducing and creating a flavorful sauce base.
- White wine vinegar (2 tbsp): Adds sharpness to balance the richness of the butter and cream.
- Shallot (1, finely chopped): Brings gentle oniony sweetness and texture to the sauce.
- Heavy cream (1/2 cup): Adds luscious creaminess that softens the acidity and binds the sauce.
- Unsalted butter (1/2 cup, cubed and chilled): The star of beurre blanc, giving the sauce its smooth, glossy finish and luxurious mouthfeel.
- Fresh parsley or chives: A fresh herbal garnish that adds a pop of green and mild flavor contrast.
How to Make Baked Cod with Orange Beurre Blanc Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F (190°C). While the oven warms, gently pat the cod fillets dry with paper towels. This step is critical because it helps the cod sear beautifully by removing excess moisture. Then, season both sides of the fish with salt and freshly ground pepper—don’t be shy here, seasoning elevates the fish’s natural flavor.
Step 2: Sear the Cod
Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Carefully place the cod fillets in the pan and sear them for about 2 minutes per side, just until they turn lightly golden. This quick sear locks in juiciness and gives the fillets a lovely color and texture before baking.
Step 3: Bake the Cod
Transfer the seared cod fillets to a baking dish in a single layer. Pop them into your preheated oven for 8 to 10 minutes, or until the fish flakes easily with a fork. Baking gently finishes cooking the cod through without drying it out, keeping it tender and delicate—exactly how fish should be.
Step 4: Make the Orange Beurre Blanc Sauce
While the fish bakes, use the same skillet to build your sauce, capturing all those tasty browned bits left behind. Combine the orange juice and zest, dry white wine, white wine vinegar, and finely chopped shallot in the skillet. Bring everything to a simmer and let it reduce by half; this concentrates all the flavors and softens the shallot’s sharpness.
Step 5: Finish the Sauce
Once reduced, stir in the heavy cream and let it simmer gently for 1 to 2 minutes to thicken slightly. Then, whisk in the chilled butter cubes gradually—this is what creates the classic beurre blanc texture: a smooth, glossy, luscious sauce. As the butter melts, the sauce will become velvety and rich. Finish by seasoning with salt and pepper to taste.
Step 6: Plate and Serve
Carefully plate each baked cod fillet and generously spoon the orange beurre blanc over the top. The combination of flaky fish with the tangy, buttery sauce is extraordinary and will have everyone asking for seconds. Don’t forget to sprinkle some freshly chopped parsley or chives on top for freshness and visual appeal.
How to Serve Baked Cod with Orange Beurre Blanc Recipe
Garnishes
Fresh herbs like parsley or chives are more than just decoration—they add a subtle peppery or onion-like crispness that cuts through the richness of the sauce. A delicate sprinkle also adds lovely color contrast, making your plate feel fresh and inviting.
Side Dishes
This Baked Cod with Orange Beurre Blanc Recipe pairs beautifully with simple, clean sides that won’t overshadow the star of the show. Consider serving it alongside buttery mashed potatoes, steamed asparagus, sautéed haricots verts, or a light wild rice pilaf. These complement the flavors while adding texture and variety to the meal.
Creative Ways to Present
For an added touch of elegance, place the cod fillets atop a bed of wilted spinach or a creamy risotto, then drizzle the orange beurre blanc on and around the plate. You could also garnish with thin orange slices or zest spirals for a visually stunning citrus theme that enchants the senses before the first bite.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (and often there are, thanks to generous portions), store the baked cod and sauce separately in airtight containers in the refrigerator. Cod is best enjoyed within 2 days to retain its delicate flavor and texture.
Freezing
We recommend freezing the cod and sauce separately for best results. Wrap the cod tightly in plastic wrap and place in a freezer bag to prevent freezer burn. The beurre blanc sauce can be frozen in a sealed container. Use within 1 month for optimal flavor and texture.
Reheating
When ready to enjoy leftovers, gently reheat the cod in a low oven (about 275°F) covered with foil to prevent drying out. Warm the sauce slowly over low heat while whisking occasionally to maintain its silky texture. Avoid high heat to preserve the sauce’s emulsified state.
FAQs
Can I use frozen cod fillets for this recipe?
Absolutely! Just make sure to thaw them completely and pat dry before cooking. Removing excess moisture ensures a perfect sear and better texture.
Is white wine necessary in the orange beurre blanc sauce?
White wine adds acidity and depth to the sauce, but if you prefer not to use alcohol, substitute with a mix of white grape juice and a splash of white wine vinegar for a similar tangy effect.
How do I know when the cod is done baking?
The cod is ready when it flakes easily with a fork and turns opaque all the way through. Avoid overcooking to keep it tender and juicy.
Can I prepare the orange beurre blanc sauce in advance?
Yes, you can make the sauce ahead but it’s best served freshly emulsified. If preparing early, gently rewarm while whisking to restore the glossy texture before serving.
What other fish can I use if I don’t have cod?
Mild white fish like halibut, haddock, or sole work beautifully with this sauce. Just adjust cooking times depending on thickness.
Final Thoughts
This Baked Cod with Orange Beurre Blanc Recipe is one of those dishes that feels impressively gourmet but is surprisingly easy to pull off at home. The harmony of tender fish and luscious, citrusy butter sauce creates a meal you’ll want to make again and again. So grab some fresh cod, zest that orange, and let yourself fall in love with this vibrant, elegant recipe that’s perfect for any occasion.
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Baked Cod with Orange Beurre Blanc Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This elegant Baked Cod with Orange Beurre Blanc recipe features tender cod fillets seared to a golden brown and finished in the oven. They are served with a luscious orange-infused beurre blanc sauce, combining citrus zest, white wine, and rich butter for a flavorful and sophisticated seafood dish.
Ingredients
Fish
- 4 cod fillets (6 oz each)
- Salt and pepper to taste
- 2 tbsp olive oil
Orange Beurre Blanc Sauce
- 1 orange (zested and juiced)
- 1 cup dry white wine
- 2 tbsp white wine vinegar
- 1 shallot, finely chopped
- 1/2 cup heavy cream
- 1/2 cup unsalted butter, cubed and chilled
- Salt and pepper to taste
Garnish
- Fresh parsley or chives
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) to get it ready for baking the cod.
- Season the Cod: Pat the cod fillets dry with a paper towel and season both sides generously with salt and pepper for maximum flavor.
- Sear the Cod: Heat olive oil in a skillet over medium-high heat. Place the cod fillets in the hot skillet and sear each side for about 2 minutes until they develop a light golden crust.
- Bake the Cod: Transfer the seared cod fillets to a baking dish and bake in the preheated oven for 8 to 10 minutes, or until the fish flakes easily when tested with a fork.
- Prepare the Orange Beurre Blanc: Using the same skillet, combine the orange juice, orange zest, dry white wine, white wine vinegar, and finely chopped shallots. Simmer this mixture over medium heat until it reduces by half, concentrating the flavors.
- Finish the Sauce: Add the heavy cream to the reduced mixture and simmer gently for 1 to 2 minutes. Then, gradually whisk in the chilled cubed butter a few pieces at a time until the sauce becomes smooth, rich, and glossy. Season the sauce with salt and pepper to taste.
- Serve: Plate the baked cod fillets and generously drizzle the orange beurre blanc sauce over the top. Garnish with freshly chopped parsley or chives for a vibrant finish.
Notes
- Ensure the butter is chilled and cubed before whisking into the sauce to help emulsify the beurre blanc smoothly.
- Do not overbake the cod to keep it tender and moist; it should flake easily but remain juicy.
- You can substitute white wine vinegar with champagne vinegar for a slightly different flavor profile.
- This dish pairs well with steamed vegetables or a light rice pilaf.
- For a dairy-free version, substitute butter and cream with vegan alternatives though the sauce texture will vary.
