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 sidedishes are mashed potatoes and Baked root celery.
Wine that fits is a good Chardonnay.
Tips and variations
- Bake the cod to a core temperature of 60–65°C for optimal juiciness — use a meat thermometer for precise control.
- Pat the fish fillet dry and season with salt 20–30 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, 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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Ingredients
Method
- Set the oven to 150 ° (no hot air)
- Add plenty of salt to the fish and leave for 10 minutes
- Rinse off the salt with water and wipe off water
- Put the fish in a ovenproof dish oiled
- Season with pepper to taste
- Leave the fish until it has the desired internal temperature, it is juicy if you take it out when it has between 48 ° and 50 ° Finished cod should not hold more than 52 °
Nutrition
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Let us know how it was!Frequently asked questions about beurre blanc with cod
Cod cooks quickly – sear on high heat for 2-3 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.