If you’re craving a dish that feels both elegant and effortlessly comforting, this Baked Cod with Orange Beurre Blanc Recipe is about to become your new favorite. It combines tender, flaky cod baked to perfection with a luscious, citrus-kissed beurre blanc sauce that brings a bright, buttery finish to every bite. The balance of fresh orange zest and juice with creamy butter makes this dish shine on any dinner table, whether it’s a weeknight treat or a special occasion meal.

Ingredients You’ll Need

Four pieces of white fish fillets are placed inside a white baking dish with handles on both sides. Each fillet has a light pink tint and is lightly drizzled with golden olive oil. The surface of the fillets is sprinkled with coarse black pepper and some salt. The baking dish sits on a white marbled background with two small bowls nearby, one containing coarse white salt and the other with chopped black pepper. The overall look is fresh and ready for cooking. photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple, but each one plays a crucial role in creating the delicate flavor and irresistible texture of this dish. From the mild cod to the tangy orange sauce components, every element adds something special.

4 (6-ounce) cod filets: Fresh or high-quality frozen cod ensures a thick, flaky centerpiece.
1 tablespoon extra virgin olive oil: Helps the cod bake evenly and adds a subtle richness.
Kosher salt and ground black pepper (to taste): Essential seasonings to enhance the natural flavors.
1 cup cold unsalted butter (cut into 1-tablespoon pieces): The star of the beurre blanc, giving it a silky texture.
¼ cup finely chopped shallots: Adds a gentle onion flavor that brightens the sauce.
¼ cup dry white wine: Provides acidity and depth for the sauce’s foundation.
2 tablespoons white wine vinegar: Boosts the tanginess, balancing the richness.
2 tablespoons fresh orange juice: Brings sweetness and fresh citrus flair.
⅓ cup heavy cream: Adds body and smoothness to the sauce.
1 teaspoon finely grated orange zest: Intensifies the citrus aroma and flavor.

How to Make Baked Cod with Orange Beurre Blanc Recipe

Step 1: Season the Cod

Start by preheating your oven to a warm 400°F (200°C). Drizzle the cod filets with a bit of extra virgin olive oil, making sure to coat both sides thoroughly. Then, sprinkle kosher salt and freshly ground black pepper evenly on each side. This simple seasoning allows the natural flavor of the cod to shine while preparing it for baking.

Step 2: Bake the Cod

Place the seasoned cod in a baking dish and pop it in the oven. Bake the fish for about 14 to 15 minutes, or until it turns opaque and flakes easily with a fork. This quick baking time keeps the cod tender and juicy without drying it out—absolutely essential for that perfect bite.

Step 3: Make the Sauce

While your cod is baking, start on the orange beurre blanc sauce. Melt 1 tablespoon of butter in a pan over medium heat, then add the finely chopped shallots. Whisk everything for just about 30 seconds until fragrant, then pour in the dry white wine, white wine vinegar, and fresh orange juice. Keep whisking until the liquid reduces to roughly 2 tablespoons, creating a concentrated and flavorful base.

Step 4: Finish the Sauce

Next, add the heavy cream and a pinch of kosher salt, bringing the mixture to a gentle boil. Lower the heat to medium low, then add the remaining butter pieces little by little, whisking vigorously. This technique emulsifies the sauce, turning it luxuriously smooth and creamy. Stir in the finely grated orange zest last for that vibrant citrus pop.

Step 5: Serve

Now for the best part — plate your beautifully baked cod and generously drizzle that gorgeous orange beurre blanc all over the top. The sauce’s buttery richness paired with the delicate fish is simply irresistible and sure to impress anyone lucky enough to dig in.

How to Serve Baked Cod with Orange Beurre Blanc Recipe

The dish shows a white piece of fish with a smooth, slightly charred texture placed at the center of a white plate on a white marbled surface. A yellow sauce with a creamy texture is being poured over the fish from a spoon, covering the top and flowing onto the plate. To the upper left of the fish, there are thin orange slices arranged neatly over dark green leafy kale. The overall look is fresh and simple with a mix of bright orange, green, white, and yellow colors photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh herbs like chopped parsley or tarragon adds a lovely green contrast and subtle freshness to the plate. You can also add a few thin orange slices or delicate microgreens to brighten the presentation and echo the citrus notes in the sauce.

Side Dishes

This dish pairs beautifully with light, simple sides that don’t compete with the sauce. Think buttery roasted asparagus, steamed green beans, or a vibrant wild rice pilaf. Even a crisp garden salad with a light vinaigrette would complement the flavors perfectly.

Creative Ways to Present

Consider serving the cod on a bed of creamy mashed potatoes or saffron-infused risotto to soak up every luscious drop of the orange beurre blanc. For a modern twist, plate the fish atop a colorful vegetable medley, drizzling the sauce artfully around the edges for a restaurant-quality appeal.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool them quickly and transfer the cod and sauce separately into airtight containers. Keep them refrigerated and try to enjoy within 2 days for the best freshness and texture.

Freezing

While the cod itself freezes well, the delicate orange beurre blanc sauce is best made fresh. If you want to freeze leftovers, store the fish alone tightly wrapped to maintain moisture, and thaw gently in the fridge before reheating.

Reheating

Reheat the cod in a low oven at 275°F (135°C) protected with foil to prevent drying out. Warm the sauce gently on the stove over low heat, whisking occasionally. Avoid microwaving, which can break the sauce’s emulsion and affect texture.

FAQs

Can I use other types of fish instead of cod?

Absolutely! While cod’s mild flavor and flaky texture make it ideal for this recipe, you can substitute firm white fish like halibut or haddock. Just adjust the baking time depending on the thickness of the fillets.

What if I don’t have white wine or vinegar on hand?

You can replace the white wine with a dry vermouth or a light chicken broth, and swap the white wine vinegar with a mild apple cider vinegar. These alternatives will maintain the sauce’s acidity and balance.

Is orange juice the best citrus option for this sauce?

Orange juice adds a wonderful sweetness and bright aroma, but you can experiment with lemon or even grapefruit juice for a tangier or more complex flavor profile. Just adjust sweetness and seasoning accordingly.

Can I make the orange beurre blanc sauce ahead of time?

It’s best to make the sauce fresh right before serving to preserve its silky texture and vibrant flavor. If you make it ahead, gently warm it while whisking to reincorporate the butter, as sauces like this can separate if left to sit.

What wine pairs well with this Baked Cod with Orange Beurre Blanc Recipe?

A crisp, unoaked white wine like Sauvignon Blanc or a lightly chilled Chardonnay complements this dish beautifully. Their acidity and fruitiness enhance the citrus notes without overpowering the delicate cod.

Final Thoughts

This Baked Cod with Orange Beurre Blanc Recipe is a shining example of how simple ingredients and straightforward techniques can come together to create something truly special. Whether for a cozy evening or celebrating with friends, this dish never fails to impress. I encourage you to give it a try and enjoy the warm, buttery citrus flavors that make it a standout in any recipe collection.