Bake the cod on low heat so it retains its moisture and does not become dry. Serve the fish with Beurre Blanc with lemon, roe and chives and new potatoes.
Recipe for beurre blanc
Good side dishes are mashed potatoes and baked celeriac.
A Muscadet sur lie or a Chablis goes well with this.
Baked cod with Beurre Blanc is the dish that proves Norwegian fish deserves French-inspired treatment. The cod is baked at a low heat, around 60 to 65°C, so it stays silky and juicy all the way through. Paired with the classic French butter sauce with lemon, roe and chives, you get a dish with real elegance.
It is a dish that teaches you two valuable techniques at once: low temperature baking and Beurre Blanc. Master both and you have a solid foundation for many impressive fish dishes to come.
The key to perfect cod is a low oven temperature and not overcooking it. At 48 to 50° in the centre it is at its juiciest and melts in your mouth.
Tips and variations
- Bake the cod to a core temperature of 60 to 65°C for optimal juiciness. Use a meat thermometer for precise control.
- Pat the fish fillet dry and season with salt 20 to 30 minutes before baking. It draws out moisture and gives a cleaner flavour.
- The Beurre Blanc reduction can be made in advance; whisk in the cold butter just before serving.
- Fish roe and chives are added to the Beurre Blanc just before serving for freshness and visual appeal.
- New potatoes boiled with dill are the classic and excellent accompaniment to this dish.
🍷 Wine tips
Muscadet sur lie: Beurre Blanc with cod, pure and delicate fish with a silky butter sauce, is perfectly matched by Muscadet sur lie from the Loire. Mineral, dry and crisp. Chablis is a fuller-bodied alternative that works equally well.
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Beurre Blanc with cod
Cod in the oven, baked at a low heat with a classic Beurre Blanc.
Ingredients
Instructions
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Set the oven to 150 °C (no fan).
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Salt the fish generously and leave for 10 minutes.
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Rinse off the salt and pat the fish dry.
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Put the fish in an oiled ovenproof dish.
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Season with pepper to taste.
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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.
Frequently asked questions about beurre blanc with cod
Yes, halibut, pollock, haddock or salmon are all good candidates for low temperature baking with Beurre Blanc. Halibut is especially good: it is tender and naturally suits the richness of the butter sauce.
Roe is fish eggs, in this case preferably capelin roe or cod roe. It adds a salty, briny flavour and a slightly crunchy texture that contrasts beautifully with the soft fish and the silky sauce.
Take the sauce off the heat and quickly whisk in a teaspoon of ice cold water or a small knob of cold butter. Temperature is the key: the sauce must never boil, just be kept warm at around 50 to 60°C.
Bake it at a low temperature and take it out when the core reaches 48 to 50°C. If you pan-fry it instead: Cod cooks quickly, so sear on high heat for 2 to 3 minutes per side. The core temperature should reach 55-58 degrees C.
Yes, but thaw completely in the refrigerator and pat thoroughly dry before cooking to avoid steaming instead of searing.
Boiled potatoes, spinach, or asparagus work beautifully. The beurre blanc is rich, so simple sides are best.