French · Dinner
French Roast Cod with Butter Sauce
Cod fillet roasted in a hot oven until just opaque, finished with a classic French beurre blanc made from shallot, white wine and butter whisked to a glossy emulsion. Served with steamed asparagus, chives and lemon.
$9
10 minsPrep
20 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
481Calories
39.6gProtein
31.4gFat
6.1gCarbs
2gSugar
1.3gFiber
817mgSodium
168mgChol
16.9gSat Fat
890mgPotassium
85mgCalcium
1.8mgIron
2.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
herb-salt
thirty-min-meals
hidden-gems
gluten-free
Instructions
1
Prep
Pat the cod fillet dry, season both sides with salt and pepper, rub with olive oil, and place on a small oven tray.
2
Roast
Preheat the oven to 425°F (220°C) and roast the fillet for 10-12 minutes over medium-high heat until the flesh turns opaque and flakes easily.
3
Reduce
While the fish roasts, combine the shallot, white wine and white wine vinegar in a small saucepan over medium heat and simmer until the liquid reduces to about 1 tablespoon.
4
Temper
Lower the heat to low, then whisk the cold butter into the saucepan one piece at a time, letting each melt into a glossy sauce before adding the next.
5
Steam
Meanwhile, steam the asparagus spears in a covered pot with an inch of simmering water for 3-4 minutes until bright green and tender.
6
Plate
Stir the chives into the butter sauce off the heat, season with salt, spoon onto a plate, set the cod on top, arrange the asparagus alongside, and finish with the lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g cod fillet
- 2 tsp2 tsp olive oil
- salt and black pepper, to taste
- 22 small shallot
- 1/2 cup120ml dry white wine
- 4 tbsp4 tbsp white wine vinegar
- 86g86g cold unsalted butter
- 2 tsp2 tsp fresh chives
- 22 lemon wedge
- 200g200g asparagus spears
