Description
Tender baked cod fillets served with a delicate orange beurre blanc sauce for a fresh, citrusy twist on a classic seafood dish.
Ingredients
Units
Scale
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup dry white wine
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon orange zest
- 1 small shallot, finely minced
- 1/2 cup cold unsalted butter, cut into cubes
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the cod fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- Bake the cod for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
- Meanwhile, make the orange beurre blanc: In a small saucepan, combine the white wine, orange juice, orange zest, and shallot. Bring to a boil and reduce by half.
- Reduce heat to low and whisk in the cold butter cubes, a few at a time, until the sauce is smooth and slightly thickened.
- Stir in the lemon juice and season with salt to taste.
- Plate the baked cod and spoon the orange beurre blanc over each fillet. Garnish with fresh parsley if desired and serve immediately.
Notes
- Use freshly squeezed orange juice for the best flavor.
- Make sure to keep the butter cold when adding to the sauce to achieve a smooth texture.
- This dish pairs well with steamed vegetables or a light salad.
Nutrition
- Serving Size: 1 fillet with sauce
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 34g
- Cholesterol: 95mg