Beurre Blanc with cod

5.0 from 1 vote Rate the recipe

Cod in the oven, baked at a low heat with a classic Beurre Blanc.

Prep 20 min
Cook 15 min
Total 35 min
Servings 4 servings

Ingredients

Instructions

  1. Set the oven to 150 °C (no fan).

  2. Salt the fish generously and leave for 10 minutes.

  3. Rinse off the salt and pat the fish dry.

  4. Put the fish in an oiled ovenproof dish.

  5. Season with pepper to taste.

  6. Leave the fish until it has the desired internal temperature, it is juicy if you take it out when it has between 48 °C and 50 °C. Finished cod should not be above 52 °C.

Notes

Tips: The butter emulsifies best at low constant heat, do not let the sauce boil. Add ice-cold butter cubes a little at a time and stir constantly in circles.

Storage: Beurre blanc is made just before serving, the sauce splits easily and cannot be reheated.

FAQ: Cod can be replaced with halibut, pollock, monkfish or any firm white fish. Beurre blanc works with most seafood.

Nutrition per serving

Calories
164 kcal
Carbohydrates
0 g
Protein
36 g
Fat
1 g
Saturated fat
0 g
Polyunsaturated fat
0 g
Monounsaturated fat
0 g
Cholesterol
86 mg
Sodium
108 mg
Potassium
826 mg
Fiber
0 g
Sugar
0 g

Nutrition values are estimates.

Print recipe