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
Scale
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.
