Baked Cod with Orange Buerre Blanc

Ingredients

• 4 (6-ounce) cod filets
• 1 tablespoon extra virgin olive oil
• kosher salt and ground black pepper (to taste)
• 1 cup cold unsalted butter (cut into 1-tablespoon pieces)
• ¼ cup finely chopped shallots
• ¼ cup dry white wine
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• ⅓ cup heavy cream
• kosher salt (to taste)
• 1 teaspoon finely grated orange zest

Steps

1. 1

   Season the cod. Preheat the oven to 400°F (200°C). Place the cod in a baking dish and drizzle with oil, coating both sides of the fish. Season both sides with salt and pepper.

2. 2

   Bake the cod. Bake in the oven for 14 to 15 minutes, or until the cod is opaque and flakes easily with a fork.

3. 3

   Make the sauce. Meanwhile, while the cod is baking, melt 1 tablespoon of butter in a pan over medium heat. Add the shallots, whisk for 30 seconds, then add the wine, vinegar, and orange juice, and continue whisking until the liquid is almost completely reduced (about 2 tablespoons of liquid remaining).

4. 4

   Finish the sauce. Add the cream and salt and bring to a boil. Turn the heat down to medium low, add the orange zest and remaining butter a few pieces at a time, while whisking rapidly and continuously.

5. 5

   Serve. Plate the baked cod and drizzle the citrus buerre blanc sauce on top before serving.