Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Some recipes sound really hard-work and complicated, don’t worry, this isn’t one of those. This roast cod recipe is not only easy, but it’s one that constantly makes it onto restaurant menus. The reason, it’s popular and flavorful.
What makes this recipe great for the cook, is that it’s just cod in a buttery sauce. Both are easy to execute, and when served right, they can look like you’ve been slaving away in the kitchen for ages (or that you’re a pro cook).
The first time you get the sauce’s reduction right, with cold butter whisked in with steady hands, you’l come back to this recipe (and sauce) over and over again.
Explore the ingredients and steps below.
Roast Cod with Beurre Blanc Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tablespoons of olive oil
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 shallot, finely minced
- 8 tablespoons unsalted butter, cold and cubed (1 stick)
- 1 tablespoon heavy cream
- 1 teaspoon lemon juice
- Salt and freshly ground black pepper to taste
- Fresh chives or parsley for garnish
Roast Cod with Beurre Blanc Instructions
- Heat the oven to 400°F (200°C).
- Arrange cod on a parchment-lined baking sheet, drizzle with olive oil, then season with salt and pepper.
- Roast 12 to 15 minutes, until the fish flakes easily with a fork.
- While the cod cooks, start the sauce.
- In a small saucepan over medium heat, simmer the wine, vinegar, and minced shallot until you’re down to about 2 tablespoons of liquid.
- Turn the heat to low.
- Whisk in cold butter one cube at a time, keep whisking so the sauce stays smooth and glossy.
- Stir in the heavy cream if you want a richer, slightly more stable sauce.
- Add lemon juice and salt to taste.
- Plate the cod, spoon beurre blanc over the top, and finish with chives or parsley.
- Serve with veggies of choice.
Nutrition
Calories: 320cal
Carbohydrate: 3g
Protein: 25g
Fat: 22g
Cholesterol: – -mg
Sodium: 180mg