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Baked Cod with Orange Beurre Blanc Recipe

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  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: French

Description

This Baked Cod with Orange Beurre Blanc is a sophisticated yet simple seafood dish featuring perfectly seared and baked cod fillets topped with a luscious, tangy orange beurre blanc sauce made from white wine, orange juice, and butter. Ideal for a special dinner or elegant weeknight meal, it combines delicate flavors and a velvety sauce to elevate the mild cod fish.

Ingredients

Scale

For the Cod

  • 4 cod fillets (6 oz each)
  • Salt and pepper to taste
  • 2 tbsp olive oil

For the Orange Beurre Blanc Sauce

  • 1 orange (zested and juiced)
  • 1 cup dry white wine
  • 2 tbsp white wine vinegar
  • 1 shallot, finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, cubed and chilled
  • Salt and pepper to taste

For Garnish

  • Fresh parsley or chives

Instructions

  1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Pat the cod fillets dry with paper towels and season both sides with salt and pepper to enhance the natural flavors.
  2. Sear the Cod: Heat the olive oil in a large skillet over medium-high heat. Place the cod fillets in the skillet and sear each side for about 2 minutes until they develop a light golden crust, which locks in moisture and adds flavor.
  3. Bake the Cod: Transfer the seared fillets to a baking dish. Bake in the preheated oven for 8-10 minutes, or until the fish flakes easily when tested with a fork, ensuring perfectly cooked and tender cod.
  4. Make the Orange Beurre Blanc: Using the same skillet, combine the orange juice, orange zest, dry white wine, white wine vinegar, and finely chopped shallots. Bring this mixture to a simmer and cook until reduced by half to concentrate the flavors.
  5. Finish the Sauce: Stir in the heavy cream and simmer for 1-2 minutes, then gradually whisk in the chilled butter cubes one at a time until the sauce is smooth, creamy, and glossy. Season the sauce with salt and pepper to taste.
  6. Serve: Plate the baked cod fillets and generously drizzle with the orange beurre blanc sauce. Garnish with freshly chopped parsley or chives for a fresh, vibrant touch.

Notes

  • For best results, use fresh cod fillets that are firm and translucent.
  • Make sure the butter is cold when adding to the sauce to prevent it from breaking and to achieve a smooth texture.
  • If white wine is unavailable, dry vermouth can be used as a substitute.
  • Serve immediately to enjoy the sauce at its creamy best and the cod perfectly moist.
  • This dish pairs well with steamed vegetables or light rice pilaf.

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Find it online: https://hotmamanetwork.com/baked-cod-with-orange-beurre-blanc-recipe-2/