Description
A delightful baked cod recipe featuring tender cod fillets seared to a golden perfection and finished in the oven. Served with a luscious orange beurre blanc sauce, this dish balances the mild flavor of the fish with a creamy, tangy citrus sauce, garnished delicately with fresh herbs for an elegant presentation.
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 for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) to get ready for baking the cod fillets.
- Season the Cod: Pat the cod fillets dry with paper towels to remove excess moisture, then season them generously with salt and pepper on both sides for flavor.
- Sear the Cod: Heat olive oil in a skillet over medium-high heat until shimmering. Add the cod fillets and sear them for about 2 minutes on each side until they develop a light golden crust.
- Bake the Cod: Transfer the seared cod fillets to a baking dish. Place in the preheated oven and bake for 8-10 minutes, or until the fish flakes easily when tested with a fork, indicating it is perfectly cooked.
- Prepare the Orange Beurre Blanc Sauce Base: Using the same skillet, combine the orange juice and zest, dry white wine, white wine vinegar, and finely chopped shallots.
- Reduce the Sauce: Bring the mixture to a simmer and cook until reduced by half, concentrating the flavors.
- Add Cream: Stir in the heavy cream to the reduced liquid and simmer gently for 1-2 minutes, blending the flavors.
- Finish the Sauce with Butter: Gradually whisk the chilled cubes of unsalted butter into the sauce, a few pieces at a time, until it becomes smooth, glossy, and emulsified.
- Season the Sauce: Taste and adjust seasoning, adding salt and pepper as needed to achieve a balanced flavor.
- Serve the Dish: Plate the baked cod fillets and generously drizzle the warm orange beurre blanc sauce over them.
- Garnish: Sprinkle freshly chopped parsley or chives over the dish for a pop of color and fresh herbal notes.
Notes
- Ensure the butter used for the sauce is cold to properly emulsify the beurre blanc and create a smooth texture.
- Do not overcook the cod; baking it until it flakes easily ensures it remains moist and tender.
- Use a dry white wine in the sauce for the best flavor; avoid sweet wines as they will alter the sauce’s balance.
- The orange zest and juice can be adjusted to taste for more or less citrus punch.
- This dish pairs wonderfully with steamed vegetables or a light rice pilaf.
