Baked Cod with a White Wine Lemon Sauce and Fresh Herbs

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Which fish when salted is considered a national treasure in Portugal, when fried makes Great Britain’s fish and chips, and when baked makes a delicous, easy, and elegant weeknight meal?

A Deep Dive into Cod

It’s cod, a cold-water fish found in the North Atlantic and Pacific that for centuries has played an important role in global cuisines.

Each year Portugal consumes 20% of the world’s cod and Great Britain consumes 115,000 tonnes most often in the form of their iconic fried fish and chips.

And when it comes to seafood, there’s a reason why cod stands out as a favorite.

Nutritionally speaking, cod is a powerhouse.

Rich in protein, low in fat, and brimming with essential vitamins and minerals, it’s no wonder this fish has been revered for centuries.

The presence of omega-3 fatty acids also makes it heart-friendly.

And most importantly, it’s easy to cook.

Elevate Baked Cod with a Simple White Wine and Lemon Sauce

Baking cod to perfection only takes 10-15 minutes so it’s the ideal choice for a weeknight meal.

Its flaky texture, mild taste, and versatility also make it a fantastic choice for culinary exploration.

Think of your cod like a canvas with a simple sauce and fresh herbs as your palate of colors.

I like to pair baked cod with a white wine sauce.

Despite the simplicity of the sauce ingredients – white wine, lemon juice, and butter – the sauce in this recipe is anything but basic to the tastebuds.

The magic begins with reducing the white wine and lemon juice to concentrate the flavors melding the crisp acidity of the wine with the bright tang of lemon.

Adding butter creates an emulsified, velvety texture, providing a rich complement to the simplicity of the cod.

Adding capers to the sauce gives it a pop of pleasing saltiness and brininess.

This delectable sauce is ladled over the cod and the dish is garnished with a medley of fresh herbs.

Try This Baked Cod Recipe on a Weeknight Instead of Going Out

This baked cod recipe is a testament to the saying, “less is more.”

With very little effort you have a dish that’s restaurant-worthy but effortless enough for a weeknight dinner.

Discover why a large part of the world loves cod with this delicious Baked Cod with a White Wine Lemon Sauce and Fresh Herbs.

Baked Cod with a White Wine Lemon Sauce and Fresh Herbs

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Baked cod with a white wine and lemon sauce is simple, delicious, and a bright ray of sunshine at dinner time.

• Author: Life At The Table
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x

Ingredients

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• 4 4-6 oz cod filets
• 1 cup white wine
• 1 lemon juiced
• 8 tablespoons butter, cut into chunks
• 1 tablespoon capers
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• kosher salt

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Instructions

1. Heat oven to 400˚ F.
2. Lay the cod filets on a lined sheet tray; lightly season with kosher salt.
3. Bake the filets for 8-10 minutes until they flake easily or reach an internal temp of 145˚ F.
4. Combine the white wine and lemon juice in a 10-inch skillet.
5. Simmer until the liquid is reduced by 3/4.
6. Reduce the heat to low.
7. Add the cold butter in small chunks, whisk lightly just until the butter is melted.
8. Stir in the capers.
9. Taste and season the sauce with kosher salt.
10. Plate the filets.
11. Pour the sauce over the filets.
12. Garnish with the chopped herbs.

Notes

• Reducing the wine and lemon juice concentrates the flavors.
• Make sure your butter is cold, the heat is on low, and you add the butter in chunks, not all at once. Otherwise your sauce will break.
• If you prefer a thicker sauce, reduce the wine and lemon juice until just a couple of tablespoons of liquid remains.
• Bake the asparagus at the same time as the cod – they both will require about 10 minutes in the oven.
• Blister the tomatoes in a dry, carbon steel pan over medium heat until charred on several sides.