Looking for a fish recipe that’s both healthy and easy to prepare? Sometimes cooking seafood can feel intimidating, especially on busy weeknights when time isn’t on your side. Between work deadlines, helping kids with homework, and trying to keep up with everyday life, the thought of making fish for dinner might seem like too much effort.
That’s where this baked cod with orange juice comes in handy. It’s straightforward to make, requires minimal prep time, and the citrus adds a fresh twist that makes this dish taste like it took way more effort than it actually did. Plus, it’s a great way to get more fish into your family’s diet without any fuss.
Possible Ingredient Alternatives
Cod fillets can be replaced with other white fish like haddock, pollock, or halibut. These alternatives offer similar textures and mild flavors, maintaining the dish’s profile. Adjust cooking time slightly based on fillet thickness. For a plant-based option, firm tofu can be used, though it will require different seasoning and cooking methods.
Dry white wine can be substituted with chicken or vegetable broth for an alcohol-free version. This maintains moisture and adds flavor without compromising the dish. Use the same amount of broth as wine called for in the recipe.
Thick cream can be replaced with coconut cream for a dairy-free alternative. This substitution provides a similar richness and consistency while adding a subtle coconut flavor. Greek yogurt is another option for those seeking a tangier, lower-fat alternative. Use a 1:1 ratio for both substitutions, but be cautious with heat to prevent curdling.
| Preparation Time | 10-15 minutes |
| Cooking Time | 14-15 minutes |
| Total Time | 24-30 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 140-160 g
- Fat: 150-170 g
- Carbohydrates: 20-25 g
Ingredients
For the cod:
- salt to taste
- 1 tbsp olive oil (I use Colavita extra virgin olive oil)
- 4 cod fillets (6 oz each)
- black pepper to taste (freshly ground preferred)
For the citrus beurre blanc:
- 1/4 cup minced shallots
- 2 tbsp white wine vinegar
- 1 cup cold unsalted butter (cut into tablespoon pieces)
- 1/4 cup dry white wine
- 2 tbsp fresh orange juice
- 1 tsp finely grated orange zest
- 1/3 cup heavy cream (makes it extra creamy and rich)
- salt to taste
Step 1: Season the Cod and Preheat the Oven
Start by preheating your oven to 400°F (200°C).
Place the cod in a baking dish and drizzle with oil, ensuring both sides of the fish are well coated.
Season both sides with salt and pepper to taste, setting the stage for a flavorful meal.
Step 2: Bake the Cod
Once the oven is preheated, place the seasoned cod into the oven.
Bake for 14 to 15 minutes, or until the cod is opaque and flakes easily with a fork.
This gentle baking process ensures the fish remains tender and juicy.
Step 3: Prepare the Shallot Base
While the cod is baking, melt 1 tablespoon of butter in a pan over medium heat.
Add the shallots and whisk for about 30 seconds.
This base will help infuse rich flavors into the sauce.
Step 4: Reduce the Liquid
Add the wine, vinegar, and orange juice to the pan with the shallots.
Continue to whisk and let the mixture simmer until it is almost completely reduced, leaving about 2 tablespoons of liquid remaining.
Step 5: Finish the Citrus Buerre Blanc Sauce
With the liquid reduced, add the cream and a pinch of salt, bringing the mixture to a gentle boil.
Turn the heat down to medium-low and add the orange zest.
Gradually incorporate the remaining butter a few pieces at a time, whisking rapidly and continuously until the sauce is smooth and velvety.
Step 6: Serve the Cod with Sauce
Plate the baked cod and generously drizzle the citrus buerre blanc sauce over the top.
Serve immediately for a restaurant-quality dish that will delight your taste buds.
