Baked Cod with Orange Buerre Blanc
User Reviews
5
Baked Cod with Orange Buerre Blanc
Description
This recipe features cod fillets baked simply with olive oil, salt, and pepper until opaque and flaky. The accompanying orange buerre blanc sauce brings complexity with its reduction of shallots, white wine, wine vinegar, and fresh orange juice. Heavy cream adds softness, while cold butter whisked in at the end emulsifies the sauce into a smooth, velvety texture with a citrusy brightness highlighted by orange zest.
The combination highlights the delicate mildness of cod with a rich, tangy sauce that enhances but doesn't overpower the fish. It is served by drizzling the warm sauce atop the baked fillets just before eating, ideal for a refined dinner.
For best results, prepare the buerre blanc fresh at serving time to maintain its texture and flavor as it can separate if held warm for long or refrigerated and reheated. Leftover cod can be refrigerated for a few days or frozen up to three months. Reheat gently in the oven, microwave, or skillet to preserve tenderness.
Ingredients
Baked Cod
- 4 (6-ounce) cod filet
- 1 tablespoon extra virgin olive oil
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
Orange Buerre Blanc Sauce
- 1 cup butter cut into 1-tablespoon pieces, cold unsalted
- ¼ cup shallot finely chopped
- ¼ cup white wine dry
- 2 tablespoons white wine vinegar
- 2 tablespoons orange juice fresh
- ⅓ cup heavy cream
- kosher salt to taste
- 1 teaspoon orange zest finely grated
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.
Notes
- Prepare the orange buerre blanc sauce fresh at serving time; reheating or holding warm for long periods can cause separation.
- Store leftover cod in an airtight container in the refrigerator for up to 2–3 days.
- For longer storage, freeze cod tightly wrapped or in a freezer-safe bag for up to 3 months to prevent freezer burn.
- Reheat leftovers gently in the oven at low temperature, in short microwave bursts, or over low heat in a skillet to maintain moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 5g | 2% |
| Protein | 32g | 64% |
| Fat | 58g | 89% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 2g | 100% |
| Cholesterol | 218mg | 73% |
| Sodium | 465mg | 19% |
| Potassium | 816mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1797IU | 36% |
| Vitamin C | 8mg | 9% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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