If you’re looking to impress with minimal fuss and maximum flavor, Baked Cod with Orange Beurre Blanc is your new go-to main course. Tender, flaky cod fillets are gently baked and draped in a gorgeous, silky orange beurre blanc—a buttery French sauce infused with citrus, wine, and shallots. The result is a vibrant, restaurant-worthy dish that’s surprisingly easy to pull off at home. Every bite hits that perfect harmony of bright, creamy, and savory, making it a star for weeknights, celebrations, or any time you crave something a bit luxurious.

Baked Cod with Orange Beurre Blanc Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Baked Cod with Orange Beurre Blanc lies in its simplicity—these few ingredients each bring essential flavor, color, or texture to the plate, ensuring the star ingredients truly shine.

Cod Fillets (4, 6 oz each): Choose firm, white, flaky cod for a delicate base that absorbs every nuance of the sauce.
Olive Oil (1 tablespoon): Adds richness and helps the fish achieve that perfect, glistening finish.
Salt and Black Pepper: Simple seasoning that enhances the natural sweetness of the cod and balances the citrus notes.
Dry White Wine (1/2 cup): Provides acidity and depth to the beurre blanc, cutting through the butter for a balanced sauce.
Fresh Orange Juice (1/4 cup): Brings bright, tangy sweetness that makes the whole dish pop.
Orange Zest (1 tablespoon): Intensifies the citrus aroma and infuses the sauce with sunny flavor.
White Wine Vinegar (2 tablespoons): Adds subtle tang that sharpens the beurre blanc and elevates the fish.
Shallot, Finely Minced (1): Provides a delicate, almost sweet undertone to the sauce.
Cold Unsalted Butter, Cut into Cubes (1/2 cup): Whisked in slowly to create a lush, creamy emulsified sauce.
Dijon Mustard (1 teaspoon, optional): Offers a gentle kick of sharpness for extra complexity.
Chopped Chives or Parsley for Garnish: Delicate herbs add a fresh, green burst and beautiful color when serving.

How to Make Baked Cod with Orange Beurre Blanc

Step 1: Prep the Cod and Baking Dish

Preheat your oven to 400°F (200°C). Lightly grease a baking dish with a touch of olive oil—this keeps the cod from sticking and locks in moisture. Lay out the cod fillets in a single layer, ready for their flavor bath.

Step 2: Season and Bake

Drizzle the cod fillets with the olive oil, making sure each piece gets a glossy coating. Next, give them a generous sprinkle of salt and freshly cracked black pepper. Slide the dish into the oven and bake for 12 to 15 minutes, until the cod is opaque and flakes effortlessly with a fork. Baking preserves the fish’s tender texture and ensures it stays moist and delicate—perfect for pairing with a luxurious sauce.

Step 3: Prepare the Orange Beurre Blanc Sauce

While the cod bakes, it’s time to whip up the star of Baked Cod with Orange Beurre Blanc: the sauce! In a small saucepan, combine the white wine, fresh orange juice, orange zest, white wine vinegar, and finely minced shallot. Bring it all to a gentle simmer over medium heat, letting it bubble away until the liquid reduces to about 2 tablespoons. This concentrates all those zesty, tangy flavors for an irresistible foundation.

Step 4: Emulsify the Sauce

Turn your heat down to very low—the gentle temperature is crucial now. Add the cold butter, just a few cubes at a time, whisking constantly as the sauce transforms into a velvety, luscious beurre blanc. If you love a little extra complexity, swirl in a teaspoon of Dijon mustard right at the end. For an ultra-smooth finish, strain the sauce to remove any shallot bits, then keep it warm until you’re ready to plate.

Step 5: Plate and Serve

Once the cod is cooked to perfection, transfer each fillet to a warm plate. Generously spoon the orange beurre blanc over the top, letting it cascade down the sides of the fish. Sprinkle with chopped chives or parsley for a fresh contrast in color and flavor. Serve immediately and get ready for rave reviews!

How to Serve Baked Cod with Orange Beurre Blanc

Garnishes

A sprinkle of chopped chives or parsley does more than just add color—it gives each bite a gentle zing of freshness that balances the rich, buttery sauce. For a little flair, a curl of orange zest or a few extra pinches of cracked black pepper can elevate your presentation beautifully.

Side Dishes

Baked Cod with Orange Beurre Blanc shines next to simple sides that soak up every drop of sauce. Think fluffy rice pilaf, roasted asparagus, or tender baby potatoes. Lightly buttered green beans or sautéed spinach also pair wonderfully, making the whole plate come alive with varied textures and flavors.

Creative Ways to Present

For an upscale dinner-at-home experience, serve each fillet on a shallow pool of orange beurre blanc with microgreens scattered on top. Or, arrange the cod over a bed of lemony mashed potatoes, allowing the sauce to seep into every bite. Want a lighter touch? Serve alongside a crisp fennel and citrus salad for a beautiful contrast to the buttery fish.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Baked Cod with Orange Beurre Blanc, transfer the cod and sauce to separate airtight containers. The cod will stay delicate and flaky for up to 2 days in the refrigerator, while the sauce will keep for about 3 days (just know it may lose a bit of its initial creamy texture after chilling).

Freezing

While baked cod itself can be frozen for up to a month, beurre blanc sauces generally don’t freeze well due to their delicate butter emulsion. If you do freeze the fish, wrap fillets individually and lay flat to avoid breakage. For best results, make the beurre blanc fresh just before serving.

Reheating

For the cod, gently reheat in a 275°F oven, covered, until just warmed through. If you need to reheat the orange beurre blanc, do so over very low heat, whisking constantly and adding a splash of water if needed to help it re-emulsify. Avoid microwaving, as the sauce can break and the fish may dry out quickly.

FAQs

What type Main Course

Fresh, skinless Atlantic or Pacific cod fillets are ideal for this recipe. Look for thick, firm pieces with a mild aroma. If cod isn’t available, hake, halibut, or even sea bass make a wonderful substitute.

Can I use bottled orange juice instead of fresh?

Fresh orange juice gives the beurre blanc a brighter, more vibrant flavor, but if you’re in a pinch, a high-quality bottled orange juice (preferably not from concentrate) works fine. Just taste as you go to balance sweetness and acidity.

Is it possible to make the entire dish dairy free?

Traditional beurre blanc is all about the butter, but if you need a dairy-free alternative, you can try whisking in a vegan butter substitute for the sauce. The texture will vary slightly, but you’ll still get a silky, citrusy drizzle for your cod.

How can I tell when the cod is perfectly cooked?

Cod is ready when it turns opaque and flakes easily with a fork. Overcooking will dry it out, so check every minute after the 12-minute mark, depending on the thickness of your fillets. It should feel just firm to the touch and glisten with its juices.

Do I need to strain the sauce before serving?

It’s not mandatory, but straining gives your orange beurre blanc an exceptionally smooth, elegant texture. If you like a bit of shallot for added texture and flavor, feel free to leave them in—the sauce is delicious either way.

Final Thoughts

If you’re hunting for a show-stopping seafood dinner that’s surprisingly simple, Baked Cod with Orange Beurre Blanc is guaranteed to win you over. Let the bright, buttery sauce and flaky cod do the talking—give it a try, and you might just find yourself coming back to this stunning dish again and again.

Baked Cod with Orange Beurre Blanc Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 28 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Cod with Orange Beurre Blanc recipe is a delightful way to enjoy tender cod fillets baked to perfection and topped with a luxurious orange-infused butter sauce. The citrusy notes of the beurre blanc complement the mild flavor of the cod, creating a sophisticated and flavorful seafood dish that is perfect for a special dinner.

Ingredients

Scale

Cod:

4 cod fillets (6 oz each)
1 tablespoon olive oil
Salt and black pepper to taste

Orange Beurre Blanc:

1/2 cup dry white wine
1/4 cup fresh orange juice
1 tablespoon orange zest
2 tablespoons white wine vinegar
1 shallot, finely minced
1/2 cup cold unsalted butter, cut into cubes
1 teaspoon Dijon mustard (optional)
Chopped chives or parsley for garnish

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Instructions

Preheat oven: Preheat oven to 400°F. Grease a baking dish.
Prepare cod: Place cod fillets in the baking dish, drizzle with olive oil, season with salt and pepper. Bake for 12–15 minutes until cooked through.
Make beurre blanc: In a saucepan, simmer white wine, orange juice, zest, vinegar, and shallot. Whisk in butter cubes slowly until emulsified. Stir in Dijon mustard if desired.
Finish and serve: Strain sauce, if preferred, keep warm. Serve baked cod topped with beurre blanc and garnish with herbs.