Baked Cod with Orange Beurre Blanc
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Oct 21, 2024
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This baked cod drizzled with an orange beurre blanc sauce is a surefire way to impress guests at dinner. It’s surprisingly simple to make, yet undeniably elegant, and the combination of buttery citrus flavors and tender, flaky cod is nothing short of extraordinary.
Why You’ll Love This Special Baked Cod Recipe
My garlic herb baked cod has always been my go-to for an effortless weeknight dinner. But when I want to take things up a notch for a special occasion, I drizzle an orange beurre blanc sauce on my cod for a dish that’s extra fancy! This simple sauce is a vibrant citrus twist on the classic French beurre blanc. And between the buttery texture and the fresh, bright notes of orange juice and zest, it’s the perfect sauce to pair with a delicate white fish like this. But here’s what else you’ll love about this cod recipe:
- It’s incredibly easy. The cod and orange beurre blanc sauce cook in about the same time, aligning perfectly so you can drizzle the sauce right as the cod comes out of the oven.
- It’s perfect for a special dinner at home. Whether you’re making this for a date night or dinner party with friends, it presents so well on a plate with simple sides to round out the meal. Plus, I’ve got more side ideas below!
- Citrus and seafood are the perfect pairing. Now that I think about it, I do have a bit of a thing for citrus and seafood — whether it’s my roasted branzino with citrus pesto, scallops with citrus ginger sauce or slow-roasted salmon with fennel and orange, citrus is my little secret for elevating seafood.
Recipe Ingredients
- For the baked cod: I’m using wild-caught Alaskan cod in this recipe. But if that’s not readily available, you could also use halibut, mahi mahi, or another flaky white fish. Then, you’ll need olive oil, salt, and black pepper to season and cook it.
- For the orange beurre blanc sauce: This silky, citrusy emulsion is a simple blend of cold unsalted butter, shallots, dry white wine, white wine vinegar, fresh orange juice (and zest), and heavy cream.
Can you use frozen cod? Yes, you can! Just make sure to thaw it completely and pat each filet down with a paper towel to remove any excess moisture before seasoning and baking.
Find the printable recipe with measurements below.
How To Make This Baked Cod With Orange Beurre Blanc
Season the cod. Place the cod filets in a baking dish and drizzle with oil, coating both sides of the fish. Then, season both sides with salt and black pepper.
Bake the cod. Bake in the oven for 14 to 15 minutes at 400°F (200°C), or until the cod is opaque and flakes easily with a fork. And if you want to be 100% sure it’s done, you can use an instant-read thermometer to see if the filets have reached 145°F (63°C).
Make the beurre blanc sauce. While the cod is baking, melt one tablespoon of butter in a pan over medium heat. Add the shallots and whisk for 30 seconds, then add the wine, vinegar, and orange juice, and continue whisking until the liquid is almost completely reduced. There should be about 2 tablespoons of liquid remaining.
Finish the sauce and serve. Add the heavy cream and salt and bring to a boil. Turn the heat down to medium-low, and add the orange zest and remaining butter a few pieces at a time, while whisking rapidly and continuously. Once it’s ready to go, plate the baked cod and drizzle the orange beurre blanc sauce on top before serving.
What To Pair With This
- A simple side salad. I love to add extra oranges to a simple leafy green salad with a lemon vinaigrette. But you could also make this simple kale salad.
- Starchy sides. Creamy mashed potatoes, mashed cauliflower, or a side of broccoli parmesan risotto would pair great.
- Warm vegetables. From roasted asparagus or roasted broccoli to sauteed green beans, this recipe works well with any of your favorite vegetable side dishes.
More Baked Fish Recipes
- Baked Salmon: One of my favorite dinner recipes that’s always on repeat.
- Baked Halibut: Perfectly tender and flaky halibut with an herb mayo topping.
- Chili Lime Baked Trout: A delicious trout recipe with a tangy, spiced twist.
If you make this baked cod with orange beurre blanc, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Baked Cod with Orange Buerre Blanc
Description
Equipment
- Fine Mesh Strainer My favorite tool for straining sauces.
- White Baking Dish I've had this set of baking dishes for ages now!
Ingredients
Baked Cod
- 4 (6-ounce) cod filets
- 1 tablespoon extra virgin olive oil
- kosher salt and ground black pepper, to taste
Orange Buerre 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
- Season the cod. Preheat the oven to 400°F (200°C). Place the cod in a baking dish and drizzle with oil, coating both sides of the fish. Season both sides with salt and pepper.
- Bake the cod. Bake in the oven for 14 to 15 minutes, or until the cod is opaque and flakes easily with a fork.
- Make the sauce. Meanwhile, while the cod is baking, melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine, vinegar, and orange juice, and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).
- Finish the sauce. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the orange zest and remaining butter a few pieces at a time, while whisking rapidly and continuously.
- Serve. Plate the baked cod and drizzle the citrus buerre blanc sauce on top before serving.
Lisa’s Tips
- I do recommend making this sauce right before serving, for the best texture and flavor. If you try to keep it warm for about an hour on a double boiler, you’ll have to keep whisking it. And if you refrigerate it overnight, there’s a high chance it will separate as you reheat it on the stovetop. So all that is to say, you’re better off making it fresh on the spot.
- To store in the fridge: Leftover cod can be stored in an airtight container in the fridge for 2 to 3 days.
- To freeze for later: You can also freeze it for up to 3 months by wrapping the cod tightly in plastic wrap, followed by aluminum foil, or use a freezer-safe bag to prevent freezer burn.
- For reheating: When ready to enjoy, you can reheat it in the oven at a low temperature, in the microwave in 20-second increments, or in a skillet over low heat.
Nutrition
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Insanely good!
Hi Nida – Happy to hear you enjoyed this baked cod!