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Baked Cod with Beurre blanc

Panko crusted cod with white wine butter sauce
Course dinner, Lunch
Keyword Cod, Fish, Sauce, Seafood
Prep Time 10 minutes
Cook Time 20 minutes


Baked Cod

  • 1 1/2 pound Cod
  • salt and pepper to taste
  • 1 cup panko
  • 1/4 cup melted unsalted butter
  • 1 tbsp old bay
  • 1 tsp lemon zest
  • 2 tbsp chopped parsley

Beurre Blanc

  • 1 cup white wine, I used sauvingon blanc today pinot grigio, chardonnay ok too
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp shallot
  • 1/2 tsp cracked black pepper
  • 6-8 tbsp cold unsalted butter
  • 2 tbsp heavy cream
  • 1 tbsp chopped parsley chives works nice too!
  • salt to taste


  • Pre-heat oven to 375 convection bake or 400 conventional.
    Clean and portion your cod, about 4-6 ounce pieces. Place on lined sheet tray and season with salt and pepper.
  • In a bowl combine, panko, lemon zest, old bay, parsley and melted butter.
  • Top Cod with bread crumb mixture and bake 15-20 minutes.
  • While your fish is baking... In a medium saute pan over medium high heat add your wine, shallot, lemon juice and cracked black pepper and bring to a simmer.
  • Reduce by half, about 8-10 minutes
  • Take off of the heat, and add cold butter while. You can whisk it in, but I like to swirl the pan to incorporate.
  • Add heavy cream and a salt to taste.
  • you can strain the sauce, then add parsley or just add parlsey and serve over your fish.
  • Remove your fish from the oven, making sure not to over cook.
  • Serve with rice, roasted veggies, potato wedges, a side salad...