When you want to impress with minimal fuss, Baked Cod with Orange Beurre Blanc is the answer. This French-inspired main course pairs flaky, melt-in-your-mouth cod with a silky butter sauce kissed by fresh citrus and wine. It’s the kind of meal that feels luxurious enough for a dinner party but is truly doable any night of the week. Imagine each bite—delicate fish, tangy-sweet sauce, and a pop of herbs—all coming together in perfect harmony.
Ingredients You’ll Need
The list is short, but each ingredient in Baked Cod with Orange Beurre Blanc plays an important role. Every element enhances the dish’s fresh, vibrant flavors, making this an elegant yet approachable seafood classic you’ll want to revisit again and again.
- Cod Fillets: Choose thick, boneless fillets for the best texture; their mild flavor soaks up the beurre blanc beautifully.
- Olive Oil: Just a drizzle ensures the cod stays juicy as it bakes.
- Salt and Pepper: Essential for brightening and balancing the natural flavor of the fish.
- Orange (zested and juiced): Fresh orange brings zingy sweetness and vibrant color, both in the sauce and as a garnish.
- Lemon Juice: Adds a layer of tartness to keep the beurre blanc lively and balanced.
- White Wine (dry): Use a crisp, drinkable white to give the sauce dimension (and enjoy a glass with dinner!).
- White Wine Vinegar: Just a bit sharpens the sauce, offsetting the richness of the butter.
- Shallot (finely minced): Its delicate aroma weaves subtle savoriness into the beurre blanc.
- Cold Unsalted Butter (cubed): The star of the sauce, it emulsifies for a lusciously silky finish.
- Honey (optional): For those who want a touch of sweetness to round out the citrus.
- Fresh Parsley or Chives (garnish): Chopped herbs add color and a burst of freshness right before serving.
How to Make Baked Cod with Orange Beurre Blanc
Step 1: Prep the Cod
Preheat your oven to 400°F (200°C). Start by patting your cod fillets thoroughly dry with paper towels. This helps the fish bake up tender and flaky, never watery. Season both sides generously with salt and pepper to bring out that naturally sweet ocean flavor. Drizzle a little olive oil in your baking dish and lay the fillets in a single layer, skinless side down. Drizzle a touch more oil over the top—this not only adds flavor, but also prevents drying in the oven.
Step 2: Bake the Fish
Slide the baking dish into the preheated oven and let the cod bake for 12 to 15 minutes. You’ll know it’s ready when the fish easily flakes with a fork and is opaque all the way through. If your fillets are especially thick, they may need a minute or two more; thinner pieces may finish a bit sooner, so keep an eye on them!
Step 3: Make the Orange Beurre Blanc
While your cod is baking, it’s time to work some magic on the stovetop. In a small saucepan over medium heat, combine the orange juice, lemon juice, white wine, vinegar, and minced shallot. Let this mixture simmer for a few minutes, reducing until only about two tablespoons remain—concentrating all those lovely flavors. Now, turn the heat to low and whisk in the cold butter cubes, a piece at a time. Don’t rush: let each cube melt before adding the next for a sauce that’s gloriously smooth and glossy. Finish with the orange zest and honey if you fancy, then taste and adjust the salt.
Step 4: Plate and Serve
Once the cod is perfectly baked, gently transfer the fillets to warm plates. Generously spoon the orange beurre blanc over each piece, shower with a sprinkle of chopped parsley or chives, and get ready to bask in the compliments. Serve immediately while everything is warm and aromatic—the contrast of flaky fish and luscious sauce is absolutely irresistible.
How to Serve Baked Cod with Orange Beurre Blanc
Garnishes
For the perfect finishing touch on Baked Cod with Orange Beurre Blanc, a scattering of fresh parsley or chives does wonders. If you’re feeling fancy, try a few ribbons of orange zest or a delicate twist of citrus peel—even edible flowers work for an extra splash of color. The key is highlighting the lively flavors and silky look of the sauce.
Side Dishes
Pairings should celebrate the main event, not outshine it. Think simple: fluffy rice pilaf to soak up every drop of sauce, roasted asparagus for a crisp bite, or sautéed spinach for a bit of earthiness. Even creamy mashed potatoes are lovely for making the most of the beurre blanc’s silky richness.
Creative Ways to Present
Don’t hesitate to make this dish shine at your table! For a modern approach, serve individual portions on warmed plates with a drizzle of sauce artfully arranged. Or go rustic and bring a serving platter of cod to the table with the orange beurre blanc in a tiny pitcher alongside. For an appetizer spin, use small cod portions on crostini with a light spoonful of the sauce—an instant showstopper.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Cod with Orange Beurre Blanc, don’t worry—leftovers keep surprisingly well. Store the cod and sauce separately in airtight containers in the refrigerator for up to two days. This helps maintain the delicate texture of the fish and the integrity of the beurre blanc.
Freezing
While you can freeze baked cod on its own, the beurre blanc sauce is best enjoyed fresh. If you must freeze, do so before adding the sauce. Wrap the cod tightly to prevent ice crystals, and tuck it away for up to one month. Thaw in the fridge overnight for best results.
Reheating
To reheat, warm the cod gently in a low oven (about 275°F) just until heated through, covering with foil to prevent drying. For the beurre blanc, reheat very slowly in a small pan over low heat, whisking constantly to restore its creamy, emulsified texture—don’t let it boil, or it may separate.
FAQs
What type Main Course
Fresh Atlantic or Pacific cod fillets, about 1-inch thick, yield the best results for this recipe. If using frozen cod, make sure to thaw completely and pat dry before baking.
Can I substitute the wine in the beurre blanc?
Absolutely! If you prefer not to use wine, substitute with additional orange juice or a splash of vegetable broth for a different twist on the sauce. You’ll still get that delicious citrusy zip.
Is there a dairy-free version of the beurre blanc?
You can try using a quality vegan butter alternative in place of regular butter—the sauce won’t be quite as rich, but you’ll retain the same silky texture and bright orange flavor.
How do I know when the cod is cooked perfectly?
Cod is cooked through when it flakes easily with a fork and turns opaque throughout. Avoid overbaking to keep each fillet moist; start checking a couple minutes before the timer goes off.
Can I make Baked Cod with Orange Beurre Blanc ahead of time for a dinner party?
You can bake the cod just before serving and make the sauce up to a few hours ahead. Gently reheat the sauce over low heat, whisking, just before plating for optimal texture and flavor.
Final Thoughts
If you crave a dish that feels both special and accessible, give Baked Cod with Orange Beurre Blanc a place on your table. It’s a celebration of bright citrus, buttery elegance, and tender seafood—all ready in under 30 minutes. Invite a friend, uncork a bottle of white, and savor every bite together!
Print
Baked Cod with Orange Beurre Blanc Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired
- Diet: Non-Vegetarian
Description
Delight your taste buds with this elegant and flavorful recipe for Baked Cod with Orange Beurre Blanc. Tender cod fillets are baked to perfection and topped with a luscious citrus-infused butter sauce, creating a dish that is both impressive and easy to make.
Ingredients
Cod:
- 4 cod fillets (about 6 ounces each)
- 2 tablespoons olive oil
- Salt and pepper to taste
Orange Beurre Blanc:
- 1 orange (zested and juiced)
- 1 tablespoon lemon juice
- ¼ cup white wine (dry)
- 2 tablespoons white wine vinegar
- 1 small shallot (finely minced)
- ½ cup cold unsalted butter (cut into cubes)
- 1 teaspoon honey (optional)
- Fresh parsley or chives (for garnish)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Prepare the cod: Pat the cod fillets dry and season with salt and pepper. Place in a baking dish, drizzle with olive oil, and bake for 12–15 minutes.
- Make the beurre blanc: In a saucepan, combine orange juice, lemon juice, white wine, vinegar, and shallot. Whisk in butter cubes until smooth. Stir in orange zest and honey.
- Finish and serve: Plate the cod, spoon the beurre blanc over each fillet, garnish with parsley or chives, and serve.
Notes
- Serve with rice pilaf, roasted asparagus, or sautéed spinach.
- Sauce can be made ahead and gently reheated over low heat.
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