Description
This elegant Baked Cod with Orange Buerre Blanc features tender, flaky cod filets baked to perfection and topped with a rich, tangy citrus sauce made from fresh orange juice, shallots, white wine, and velvety butter. Perfect for a sophisticated yet quick 30-minute meal that serves four.
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 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 filets in a baking dish. Drizzle both sides with extra virgin olive oil and season generously with kosher salt and ground black pepper.
- Bake the cod: Place the baking dish in the oven and bake the cod for 14 to 15 minutes, or until the fish turns opaque and easily flakes with a fork, indicating it is cooked through.
- Make the sauce base: While the cod is baking, melt 1 tablespoon of unsalted butter in a pan over medium heat. Add the finely chopped shallots and whisk continuously for 30 seconds to soften and release their flavor.
- Reduce liquids: Pour in the dry white wine, white wine vinegar, and fresh orange juice. Continue whisking until the liquid is reduced to about 2 tablespoons, concentrating the flavors.
- Add cream and season: Stir in the heavy cream and salt to taste, bringing the mixture to a boil. Once boiling, reduce heat to medium-low.
- Incorporate butter and zest: Add the remaining cold butter pieces gradually, whisking rapidly and continuously to emulsify the sauce into a smooth, velvety texture. Stir in the finely grated orange zest for a fresh citrus aroma.
- Serve: Place the baked cod on serving plates and generously drizzle the warm orange buerre blanc sauce over the top. Serve immediately for best flavor and texture.
Notes
- Ensure the cod is fresh and thick for the best texture and flavor.
- Use cold butter when finishing the sauce to achieve proper emulsification and a creamy texture.
- White wine vinegar and dry white wine are essential for balancing the citrus sweetness in the sauce.
- Serve with steamed vegetables or rice to complement the rich sauce.
- Leftover sauce can be refrigerated for up to 2 days but is best enjoyed fresh.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
