Baked Cod with Orange Beurre Blanc Recipe

There’s nothing quite like the first bite of Baked Cod with Orange Beurre Blanc: a flaky, tender cod fillet draped in a silky, citrus-kissed sauce that’s simple enough for a weeknight yet elegant enough for a dinner party. This recipe is a celebration of bold flavors and effortless technique, using bright orange and velvety butter to transform lean white fish into a restaurant-worthy treat. You’ll love how easily everything comes together, with each ingredient playing a starring role in flavor, texture, and irresistible color.

this Recipe

Ingredients You’ll Need

This Baked Cod with Orange Beurre Blanc keeps things refreshingly simple, using just a handful of ingredients to deliver sophisticated flavor. Each element is carefully chosen to amplify the natural sweetness of the fish, enhance the sauce’s complexity, and add a pop of freshness when it all comes together.

• Cod Fillets (4, 6 oz each): Firm, mild, and flaky, cod is the perfect canvas for the brilliant orange beurre blanc.
• Olive Oil (1 tablespoon): A light drizzle adds richness and helps the cod bake evenly without drying out.
• Salt and Black Pepper (to taste): Essential for seasoning, drawing out the delicate flavor of the fish.
• Dry White Wine (1/2 cup): Provides acidity and depth to the beurre blanc, balancing the buttery sauce.
• Fresh Orange Juice (1/4 cup): Brightens the sauce and lends its sunny citrus notes to every bite.
• Orange Zest (1 tablespoon): Intensifies the orange flavor and adds beautiful aromatic oils.
• White Wine Vinegar (2 tablespoons): Cuts through the richness and brings a gentle tang to the sauce.
• Shallot (finely minced, 1): Delivers subtle sweetness and complexity that melds seamlessly into the beurre blanc.
• Cold Unsalted Butter (1/2 cup, cut into cubes): The backbone of a classic French beurre blanc, creating a dreamy, emulsified sauce.
• Dijon Mustard (1 teaspoon, optional): For a slight kick and added creaminess at the end.
• Chopped Chives or Parsley (for garnish): A sprinkle of herbs gives color and a fresh, vibrant finish.

How to Make Baked Cod with Orange Beurre Blanc

Step 1: Prep the Oven and Baking Dish

Preheat your oven to 400°F. Lightly grease a baking dish large enough to hold all your cod fillets in a single layer so they cook evenly. This small step ensures your fish won’t stick and makes cleanup a breeze.

Step 2: Season and Bake the Cod

Place the cod fillets gently into the prepared dish. Drizzle each with a touch of olive oil, then sprinkle with salt and a generous grind of black pepper. Slide the dish into the oven and bake for 12 to 15 minutes, or until the cod is just opaque and flakes easily with a fork—watch carefully, so you don’t overcook!

Step 3: Prepare the Orange Beurre Blanc

While the cod bakes, start your sauce magic on the stovetop. In a small saucepan set over medium heat, combine the dry white wine, fresh orange juice, orange zest, white wine vinegar, and finely minced shallot. Bring this zippy mixture to a gentle simmer and let it reduce until only about 2 tablespoons of liquid remain—this concentrates every drop of flavor for your Baked Cod with Orange Beurre Blanc.

Step 4: Whisk in the Butter

Reduce the heat to very low. Begin whisking in the cold butter cubes one at a time, letting each cube almost melt before adding the next. This technique creates a creamy, emulsified sauce. If using, stir in the Dijon mustard for an extra layer of flavor. Taste and adjust for seasoning if needed. Strain the sauce for extra silkiness, or leave the shallots in for a little texture.

Step 5: Assemble and Serve

Place your beautifully baked cod on plates and drizzle generously with the velvety orange beurre blanc. Finish each serving with a sprinkle of chives or parsley for a burst of color and freshness. Dive in while the dish is hot to fully enjoy every luscious forkful!

How to Serve Baked Cod with Orange Beurre Blanc

Garnishes

A simple sprinkle of freshly chopped chives or parsley over Baked Cod with Orange Beurre Blanc adds a vibrant, final touch that makes the dish pop visually and brings a hint of herbal brightness. A fine zesting of extra orange, or even a delicate twist of orange peel, can be a lovely accent if you want to lean into citrusy flair even more.

Side Dishes

Baked Cod with Orange Beurre Blanc truly shines when paired with sides that let the sauce sing. Fluffy rice pilaf soaks up every drop, while roasted asparagus or tender green beans add crisp, seasonal contrast. Creamy mashed potatoes or buttery farro are also wonderful for mopping up that rich, tangy sauce.

Creative Ways to Present

For a dinner party-worthy presentation, serve the cod atop a vibrant bed of wilted spinach or microgreens. Arrange the fillets artistically on a large platter, sauce pooled around or artfully drizzled on top, finishing with a tumble of micro herbs or edible flowers. If you’re hosting a crowd, consider plating mini fillets as small plates—each crowned with a petite spoonful of orange beurre blanc—for a striking starter.

Make Ahead and Storage

Storing Leftovers

Leftover Baked Cod with Orange Beurre Blanc can be kept in an airtight container in the refrigerator for up to two days. Store the sauce separately if possible, as the butter may solidify but will return to a lovely consistency with gentle reheating. This dish truly tastes best fresh, but leftovers can turn into tomorrow’s elegant lunch.

Freezing

While you can freeze the cooked cod itself for up to one month, the beurre blanc sauce does not freeze well as it can split and lose its creamy texture. If you’re planning ahead, freeze the plain baked cod and make the orange beurre blanc fresh right before serving for best results.

Reheating

Gently reheat leftover cod in a 300°F oven covered with foil until just warmed through to avoid drying out the fish. For the sauce, warm slowly over very low heat, whisking constantly to help the butter stay emulsified. Add a splash of fresh orange juice or water if needed to loosen it up before serving atop your cod.

FAQs

Can I use another type Main Course

Absolutely! While cod has a lovely firm and delicate texture that complements the orange beurre blanc beautifully, this sauce is delicious with halibut, haddock, or even mild salmon fillets. Just adjust baking times to suit the thickness of your chosen fish.

Is the dish very buttery or heavy?

Baked Cod with Orange Beurre Blanc is rich and luscious thanks to the classic French butter sauce, but the citrus keeps it balanced and never overwhelming. For a lighter option, you can use less butter or stir in a bit of cream to lighten the sauce’s texture further.

What kind of white wine should I use?

Choose a dry white wine that you’d enjoy drinking, such as Sauvignon Blanc, Pinot Grigio, or even a crisp Chardonnay. Avoid sweet varieties, as the orange juice already offers natural sweetness to the beurre blanc.

Can I make the orange beurre blanc ahead?

The sauce is best made fresh for ultimate creaminess and shine, but you can prepare the reduction (wine, orange juice, zest, vinegar, shallot) up to a day in advance. When ready to serve, gently reheat the reduction and whisk in the butter just before plating your Baked Cod with Orange Beurre Blanc.

How do I know when the cod is perfectly cooked?

Your cod is ready when it’s opaque all the way through and flakes easily with a fork. Keep an eye on it as baking times can vary slightly depending on fillet thickness—better to check early than risk overcooking your beautiful Baked Cod with Orange Beurre Blanc!

Final Thoughts

If you’re looking for that perfect blend of easy technique and showstopper flavor, it’s time to treat yourself to Baked Cod with Orange Beurre Blanc. This dish never fails to impress, whether for a quiet family dinner or your next special gathering. Give it a try, savor every bite, and don’t be surprised when you’re asked for the recipe!

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