Baked Cod with Orange Beurre Blanc

This Baked Cod with Orange Beurre Blanc is an elegant yet surprisingly simple dish that transforms mild white fish into a restaurant-quality meal. The tender, flaky cod is topped with a luscious orange-infused butter sauce that’s bright, tangy, and irresistibly smooth.

Why You’ll Love This Recipe

• It’s quick and easy—ready in about 30 minutes.
• The orange beurre blanc adds a gourmet touch with minimal effort.
• Great for weeknight dinners, holidays, or entertaining guests.
• Pairs well with a variety of side dishes.
• Naturally gluten-free and adaptable to different fish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cod fillets (about 6 ounces each)
• 1–2 tablespoons olive oil
• Salt and freshly ground black pepper, to taste
• 1 small shallot, finely minced
• ½ cup dry white wine
• 2 tablespoons white wine vinegar
• Juice and zest of 1 orange
• ⅓ cup heavy cream
• ½ cup (1 stick) unsalted butter, cold and cubed
• Fresh herbs (parsley or chives) for garnish, optional

directions

this recipe

1. Preheat your oven to 400°F (200°C). Pat the cod fillets dry with paper towels. Brush lightly with olive oil and season both sides with salt and pepper.
2. Place the fillets in a baking dish lined with parchment or lightly greased. Bake for 12–15 minutes, or until the fish is opaque and flakes easily with a fork.
3. Meanwhile, prepare the orange beurre blanc. In a small saucepan over medium heat, melt a teaspoon of butter and sauté the minced shallot until soft and fragrant, about 1–2 minutes.
4. Add the white wine, white wine vinegar, and orange juice. Bring to a gentle simmer and cook until the liquid reduces to about 2–3 tablespoons.
5. Stir in the heavy cream and continue to simmer for another minute.
6. Reduce the heat to low. Whisk in the cold butter cubes, one piece at a time, allowing each cube to fully incorporate before adding the next. Do not let the sauce boil.
7. Once the sauce is smooth and thickened, stir in the orange zest. Season with a pinch of salt if needed.
8. Remove the cod from the oven, plate the fillets, and spoon the warm orange beurre blanc over each piece. Garnish with fresh herbs if desired.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Substitute cod with halibut, haddock, or sea bass.
• Use lemon or grapefruit instead of orange for a different citrus note.
• Add a sprinkle of fresh tarragon or dill to the sauce.
• For a spicy kick, stir in a pinch of red pepper flakes.

storage/reheating

Store leftover cod and sauce in separate airtight containers in the refrigerator for up to 2 days. To reheat, warm the cod gently in a 300°F oven until heated through. Reheat the beurre blanc over very low heat, whisking constantly; do not boil, or the sauce may separate.

FAQs

1. Can I use frozen cod for this recipe?

Yes, just thaw the fillets completely and pat them dry before baking.

2. What’s the best white wine to use?

A dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay works well.

3. How do I know when cod is cooked through?

The cod should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is ideal.

4. Can I make the beurre blanc ahead of time?

It’s best served fresh, but you can prepare the reduction in advance. Finish whisking in the butter just before serving.

5. What sides pair well with this dish?

Try roasted asparagus, sautéed green beans, rice pilaf, or mashed potatoes.

6. Can I freeze leftovers?

It’s not recommended, as the sauce can break and the cod may become dry when thawed.

7. How do I prevent my sauce from separating?

Keep the heat low and add the butter gradually while whisking constantly.

8. Is there a dairy-free version of the sauce?

Try using a dairy-free butter alternative and coconut cream, though the texture will be slightly different.

9. Can I double the sauce recipe?

Yes, but be patient when whisking in the butter to keep the emulsion stable.

10. What if I don’t have shallots?

Finely minced onion or green onion whites can work in a pinch.

Conclusion

Baked Cod with Orange Beurre Blanc is proof that an elegant meal doesn’t have to be complicated. With tender fish and a rich, citrusy butter sauce, this dish is sure to impress—whether it’s a casual weeknight dinner or a special celebration. Enjoy every bite!

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