Baked Cod with a White Wine Lemon Sauce and Fresh Herbs
Baked cod with a white wine and lemon sauce is simple, delicious, and a bright ray of sunshine at dinner time.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 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
Instructions
- Heat oven to 400˚ F.
- Lay the cod filets on a lined sheet tray; lightly season with kosher salt.
- Bake the filets for 8-10 minutes until they flake easily or reach an internal temp of 145˚ F.
- Combine the white wine and lemon juice in a 10-inch skillet.
- Simmer until the liquid is reduced by 3/4.
- Reduce the heat to low.
- Add the cold butter in small chunks, whisk lightly just until the butter is melted.
- Stir in the capers.
- Taste and season the sauce with kosher salt.
- Plate the filets.
- Pour the sauce over the filets.
- 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.
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