Pan Roasted Cod with an Orange Butter Sauce

by katerina on May 21, 2013

Pan Roasted Cod with Orange Butter Sauce

A real beurre blanc can seem hard, but it is easy enough to do a “cheat” version of a butter sauce and it goes so nicely with white fish. My cheat version of a butter sauce is just a bit of shallot and a quickly reduced splash of wine finished by whisking in cold butter.

Orange and Chive Pan Roasted Cod-5

Adding orange and dill make the sauce a bit more interesting, though endless additions are imaginable. Serve it right away as it is fragile and can break – and whatever you do watch the heat when you start adding in the butter. If you want a thicker, creamier sauce double the butter.

Print Recipe

Pan Roasted Cod with an Orange Butter Sauce

(serves 2)

2 fillets cod
1 orange, zested and juiced
1/4 teaspoon hot smoked paprika
salt and pepper
1/4 cup flour
1 tablespoon butter
1 tablespoon olive oil
1 chopped shallot
1/4 cup white wine
1 tablespoon cold butter
2 chives, finely minced

Trim the cod and portion if necessary. Zest the orange and sprinkle the orange zest, paprika, salt and pepper on both sides of the fish.

Start heating a large skillet to medium high heat and turn the oven on to 375F. When the pan is hot, add the butter and the olive oil and then quickly dredge the fish in flour. (Doing this too early will end up with heavy and sludgy fish.) Place the fish in the hot pan, blood vein up, and brown it on the first side. Flip and transfer to an oven safe dish place in the oven. Continue in the oven until the fish flakes - about 5-8 minutes depending on the thickness of your fish.

While the fish is cooking, peel and segment the orange flesh and chop the chives and shallots if you haven't done it already. You can also start your sauce

Remove the fish from the oven when cooked and transfer the fish to a plate.

For the sauce, place a pan on medium high heat. Quickly add the shallot and stir until soft, then add the wine. Reduce the wine until it is less than 2 tablespoons Remove from heat and whisk in the cold butter, followed by the orange and chives. Season to taste. Plate fish and spoon sauce over top.

Prep Time: 5 minutes | Cooking Time: 15 minutes | Total Time:20 minutes
Calories(approximate per serving): 375

{ 4 comments… read them below or add one }

Gem May 24, 2013 at 11:05 am

Christopher Kimble (America’s Test Kitchen) was quoted once by the Times as saying most cooks cannot follow a recipe – they have to change something. Sooooo, here’s my changes:
I wasn’t sure how “hot” my smoked paprika was supposed to be, so I added an equal amount of ground quajillo for sprinkling on the cod fillets.
I finished the cod in the oven in its pan (instead of transferring to an intermediate plate) and then transfered it to its serving plate in the keep-warm oven.
I don’t think either of these altered the basic intent of the dish; it was very nice and got good raves. Great flavors throughout – a Keeper!


katerina May 24, 2013 at 1:34 pm

I am the same way! Glad you enjoyed.


Gem November 11, 2013 at 12:51 pm

We continue to enjoy on about a monthly basis-have a very good source for USA cod. However, while trying to pick out the “perfect” naval orange yesterday, I noticed the next over bin of ruby grapefruits. A light bulb went on. I substituted ruby grapefruit for the orange in the recipe and got a whole new experience. The same great dish, but with the tangy citrus of grapefruit instead of the softer citrus of the orange. WOW!


katerina November 14, 2013 at 12:12 am

Grapefruit sounds super nice! Will try that next time, thanks Gem.


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