Description

This elegant Baked Cod with Orange Beurre Blanc combines tender, flaky cod fillets with a rich and tangy orange beurre blanc sauce. The cod is first seared to develop a light golden crust, then baked to perfection, while the sauce is crafted by reducing white wine, orange juice, and shallots, finished with cream and chilled butter for a velvety texture. Garnished with fresh herbs, this dish is perfect for a sophisticated weeknight dinner or special occasion.

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

Garnish

Fresh parsley or chives for garnish

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the cod fillets dry with paper towels and season both sides with salt and pepper to taste.
Sear the Cod: Heat the olive oil in a skillet over medium-high heat. Once hot, add the cod fillets and sear them for about 2 minutes per side 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.
Make the Orange Beurre Blanc Sauce: Using the same skillet, combine the orange juice and zest, dry white wine, white wine vinegar, and the finely chopped shallot. Bring the mixture to a simmer and reduce it by half to concentrate the flavors.
Finish the Sauce: Add the heavy cream to the reduced liquid and simmer for 1 to 2 minutes. Gradually whisk in the chilled, cubed butter a few pieces at a time, creating a smooth, glossy sauce. Season with salt and pepper to taste.
Serve: Plate the baked cod fillets and generously drizzle the orange beurre blanc sauce over them. Garnish with fresh parsley or chives for a pop of color and freshness.

Notes

Ensure the butter is chilled before adding to prevent the sauce from breaking and to achieve a smooth texture.
Use fresh orange juice and zest for the best, most vibrant flavor in the sauce.
Do not overbake the cod; it should remain moist and flaky.
The sauce can be whisked off heat if the pan is too hot to prevent the butter from melting too quickly and separating.
Pair this dish with steamed vegetables or a light salad and roasted potatoes or rice for a complete meal.