Baked Cod with Orange Beurre Blanc Recipe
This elegant Baked Cod with Orange Beurre Blanc recipe features tender, flaky cod filets baked to perfection and served with a rich, tangy orange beurre blanc sauce that beautifully complements the mild fish. The sauce, made with butter, shallots, white wine, and fresh orange juice, adds a luxurious citrus flavor, making this dish perfect for special occasions or a refined weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
For the Cod:
- 4 (6-ounce) cod filets
- 1 tablespoon extra virgin olive oil
- Kosher salt, to taste
- Ground black pepper, to taste
For the Orange Beurre Blanc Sauce:
- 1 cup cold unsalted butter, cut into 1-tablespoon pieces
- ¼ cup finely chopped shallots
- ¼ cup dry white wine
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh orange juice
- ⅓ cup heavy cream
- Kosher salt, to taste
- 1 teaspoon finely grated orange zest
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cod filets.
- Prepare Cod: Pat the cod filets dry with paper towels. Brush each filet lightly with extra virgin olive oil and season generously with kosher salt and ground black pepper on both sides.
- Bake Cod: Place the seasoned cod filets on a baking sheet lined with parchment paper or a lightly greased baking dish. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Make Shallot Reduction: While the cod is baking, combine finely chopped shallots, dry white wine, and white wine vinegar in a small saucepan over medium heat. Cook until the liquid is reduced by half, concentrating the flavors.
- Add Orange Juice and Cream: Stir in the fresh orange juice and heavy cream into the reduced shallot mixture. Simmer gently for a few minutes to meld the flavors and slightly thicken the sauce.
- Incorporate Butter: Reduce the heat to low. Gradually whisk in the cold unsalted butter pieces, one tablespoon at a time, allowing each to melt fully and emulsify into a smooth, creamy sauce.
- Season Sauce: Add the finely grated orange zest and kosher salt to taste. Stir well and keep the sauce warm without boiling until serving.
- Serve: Plate the baked cod filets and generously spoon the warm orange beurre blanc sauce over each piece. Serve immediately for best flavor and texture.
Notes
- Ensure the butter is cold when making the beurre blanc to help emulsify the sauce properly.
- Do not overheat the butter sauce to avoid breaking the emulsion; keep the heat low after adding butter.
- Use fresh orange juice and zest for the brightest citrus flavor.
- Baking times may vary slightly depending on the thickness of the cod filets; always check for doneness by testing if the fish flakes easily.
- Pair this dish with steamed vegetables or a light salad for a balanced meal.
