Baked Cod with Orange Beurre Blanc Recipe

If you’re searching for a restaurant-worthy seafood dish you can pull off in under half an hour at home, look no further than Baked Cod with Orange Beurre Blanc. This elegant yet approachable recipe showcases tender, flaky cod fillets bathed in a dreamy, citrusy butter sauce that always impresses. It’s bright, fresh, and absolutely loaded with flavor—making it just as perfect for a weeknight dinner as for your next special occasion.

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Ingredients You’ll Need

One of the things I love most about Baked Cod with Orange Beurre Blanc is how an array of straightforward ingredients can transform into something so refined. Each addition here adds something essential, whether it’s vibrant color, delicate texture, or those layers of flavor that make the dish sing.

• Cod fillets: Opt for fresh, firm white fillets—these are the canvas for our sauce and take on flavor beautifully.
• Olive oil: Brushed over the fish, it locks in moisture for perfectly juicy results.
• Salt and pepper: Essential staples that make the cod’s subtle sweetness pop.
• Garlic powder: Adds gentle warmth and earthiness you’ll notice in every bite.
• Paprika: For a touch of smokiness and that irresistible hint of color.
• Dry white wine: Provides acidity and depth for the beurre blanc—choose something crisp you’d love to sip alongside.
• Fresh orange juice: The sweet citrus star, giving the sauce its brightness and character.
• Orange zest: Infuses the sauce with an aromatic, slightly bitter punch that balances the butter.
• Lemon juice: For added tang and to round out the citrusy notes.
• Finely chopped shallots: Deliver subtle sweetness and a mild bite that melds perfectly into the sauce.
• Cold unsalted butter (cubed): The foundation of classic beurre blanc, creating that silky, rich texture.
• Fresh parsley: A final scatter for color and a whisper of herbal freshness at serving.

How to Make Baked Cod with Orange Beurre Blanc

Step 1: Prep the Cod Fillets

Start by patting the cod fillets dry with paper towels—this step helps the spices stick and ensures beautiful browning. Lay the fillets on a lined baking sheet, then gently brush them all over with olive oil. Season with salt, pepper, garlic powder, and paprika, making sure every piece is coated with flavor.

Step 2: Bake the Cod

With your oven preheated to 400°F (200°C), slide the baking sheet in and let the cod roast for 12 to 15 minutes. You’re looking for fillets that are opaque and flake apart easily with a fork. The timing is just enough to keep the fish tender without ever drying out—nothing beats the aroma as it cooks!

Step 3: Make the Orange Beurre Blanc

While the fish bakes, turn your attention to the sauce that truly makes Baked Cod with Orange Beurre Blanc unforgettable. In a small saucepan, combine dry white wine, orange juice, lemon juice, orange zest, and shallots. Bring to a gentle simmer over medium heat and let the mixture reduce to about two tablespoons; this concentrates all those delicious flavors. Lower the heat, then add the cold butter cubes, whisking constantly until the sauce becomes silky and smooth. Take it off the stove just as it’s glossy—overheating will break the sauce, so keep it gentle.

Step 4: Plate and Finish

Once your cod fillets are perfectly baked, transfer them to plates and spoon that vibrant orange beurre blanc generously over each piece. Finish with finely chopped fresh parsley for a flash of green and an extra burst of freshness. Serve immediately for the best flavor and experience—you want everyone to swoon over those aromas as soon as it hits the table.

How to Serve Baked Cod with Orange Beurre Blanc

Garnishes

For that little something extra, sprinkle the finished Baked Cod with Orange Beurre Blanc with a generous handful of fresh parsley or even a few curls of extra orange zest. Both add freshness and a pop of color that makes each plate look downright celebratory.

Side Dishes

This dish is a natural match for sides that can soak up that luscious sauce. I love serving it alongside steamed asparagus or tender green beans, which play beautifully off the citrus. For a heartier touch, consider buttery mashed potatoes, light citrus-infused quinoa, or a fluffy rice pilaf—they work wonders for catching every drop of the orange beurre blanc.

Creative Ways to Present

If you want to impress, try serving individual portions atop a bed of sautéed spinach or baby greens for a restaurant-style look. You can also slice the baked cod into smaller pieces and tuck them into lettuce cups or atop toasted crostini, spooning over just a bit of sauce for a stunning starter or elegant light lunch.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, cool the baked cod and sauce completely before transferring them to airtight containers. Store in the refrigerator for up to two days. Keep the fish and sauce separate if possible—the sauce will firm up, but it can easily be refreshed when reheated.

Freezing

While the cod itself can be frozen for up to one month, the orange beurre blanc isn’t as freezer-friendly since it may separate upon thawing. If you need to freeze the fish, wrap it tightly and thaw gently in the fridge before gently reheating. For the sauce, it’s best to make a fresh batch.

Reheating

Warm the cod fillets in a low oven (about 300°F) covered with foil until just heated through to prevent drying out. For the sauce, reheat gently in a small saucepan over low heat, whisking continuously. If it separates, whisk in a splash of warm water or citrus juice until it comes together again.

FAQs

Can I use frozen cod for Baked Cod with Orange Beurre Blanc?

Absolutely! Just make sure to thaw the cod completely and pat it as dry as possible with paper towels before seasoning and baking. This keeps it from releasing excess moisture in the oven, resulting in a better texture.

What white wine is best for the orange beurre blanc?

Go for a dry, crisp white like Sauvignon Blanc or Pinot Grigio. Avoid anything overly sweet or oaky—a simple, clean wine lets the citrus and butter shine through in your Baked Cod with Orange Beurre Blanc.

Can I make the orange beurre blanc ahead of time?

This sauce is definitely at its best when freshly made. If you need to get a head start, prepare all your ingredients in advance and make the sauce just before serving. If it’s made early and thickens too much, gently whisk in a little warm water over low heat to bring it back to silky perfection.

Is it possible to swap cod for another fish?

Definitely! Try halibut, haddock, or another mild white fish if cod isn’t available. Just keep an eye on thickness and adjust baking time as needed—Baked Cod with Orange Beurre Blanc is versatile enough to handle a few swaps.

How can I make this dish dairy-free?

You won’t get the same creamy richness of beurre blanc, but you can experiment with chilled plant-based butters as a substitute. The sauce will have a slightly different consistency, but you’ll still get wonderful citrus flavor over your baked cod.

Final Thoughts

Baked Cod with Orange Beurre Blanc is one of those recipes that never fails to impress—either for a casual family meal or a dressy dinner with friends. The contrast of flaky fish and velvety, sunshine-bright sauce is truly irresistible. If you’ve never attempted a beurre blanc before, let this approachable recipe be the one that changes your mind! Treat yourself and your loved ones to this zesty, elegant dish—you’ll be surprised how quickly it becomes a new favorite.

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