Cabillaud Rôti au Beurre Blanc (Roast Cod with Beurre Blanc)
A classic French dish featuring perfectly roasted cod fillets served with a rich and velvety beurre blanc sauce. This elegant yet simple dish is perfect for a refined dinner.
Nutrition
Calories: 320cal
Carbohydrate: 3g
Protein: 25g
Fat: 22g
Cholesterol: – -mg
Sodium: 180mg
Difficulty Level: easy
15 min Prep
20 min Cook
35 min Total
4 Servings
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 shallot, finely minced
- 8 tablespoons (1 stick) unsalted butter, cold and cubed
- 1 tablespoon heavy cream (optional)
- 1 teaspoon lemon juice
- Fresh chives or parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the cod fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper.
- Roast in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
- While the cod is roasting, prepare the beurre blanc. In a small saucepan over medium heat, combine the white wine, white wine vinegar, and minced shallot. Simmer until reduced to about 2 tablespoons of liquid.
- Reduce the heat to low and whisk in the butter, one cube at a time, allowing each to melt before adding the next. Stir constantly to create a smooth, emulsified sauce.
- Optionally, stir in the heavy cream for extra richness and a more stable sauce. Add lemon juice and season with salt to taste.
- Once the cod is done, remove from the oven and plate each fillet. Spoon the beurre blanc sauce over the top and garnish with fresh chives or parsley.
- Tip: Use cold butter and whisk continuously to keep the beurre blanc from separating. Serve immediately for best results.