60min 4 ppl
Cod with Orange Sauce
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
390 kcalper person
Protein 36g
Carbs 14g
Fats 19g
About this dish
Pan-seared cod with a golden, lacquered crust, finished with a silky orange and vermouth butter sauce brightened with citrus zest, tarragon, and parsley.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Large orangeszested and juiced (approximately 200ml juice)3 large oranges
- Lemonjuiced1 lemon
- Shallotsfinely minced2 shallots
- Garlic clovesfinely minced2 cloves
- Fresh flat-leaf parsleyfinely chopped2 tbsp
- Fresh tarragon leavesroughly torn1 tbsp
Fish & Seafood
- Cod filletsskin-on, pin-boned, patted dry4 fillets (180g each)
Dairy & Eggs
- Unsalted cold buttercut into 1cm cubes80 g
Spices & Seasonings
- Fine sea salt1 tsp
- Freshly ground white pepper½ tsp
- Flaky sea saltto finishto taste
Oils & Condiments
- Neutral oil (such as grapeseed or sunflower)2 tbsp
- Dry vermouth (or dry white wine)80 ml
- Honey1 tsp
- Dijon mustard1 tsp
Utensils
- Large stainless-steel or cast-iron skillet
- Small bowl
- Whisk
- Spatula
- Meat thermometer
- Aluminum foil
Method
1
Mince the shallots and garlic, zest and juice the oranges and lemon, cube the cold butter, and chop the herbs. Season the cod fillets on both sides with fine sea salt and white pepper.
Approx. 0 minutes
2
Combine the orange juice, lemon juice, vermouth, minced shallots, garlic, honey, and Dijon mustard in a small bowl and whisk together. Set aside.
Approx. 0 minutes
3
Heat a large stainless-steel or cast-iron skillet over high heat until wisps of smoke appear. Add the neutral oil, then lay the cod fillets in skin-side down. Press each fillet gently with a spatula for 10 seconds to prevent curling. Cook undisturbed for 4 minutes until the skin is deeply golden and crisp.
Approx. 4 minutes
4
Flip the fillets and cook for a further 2–3 minutes until the internal temperature reaches 63°C when checked with a meat thermometer. Transfer the fish to a warm plate and tent loosely with foil.
Approx. 3 minutes
5
Reduce the heat to medium and pour the orange juice mixture into the same pan, scraping up any browned bits. Simmer for 5–6 minutes until the sauce reduces by half and lightly coats the back of a spoon.
Approx. 6 minutes
6
Remove the pan from the heat completely. Add the cold butter cubes a few at a time, whisking constantly to emulsify the sauce into a glossy, velvety consistency. Do not return the pan to high heat or the sauce will break.
Approx. 2 minutes
7
Stir in the orange zest, parsley, and tarragon. Taste and adjust seasoning. Spoon the sauce generously over the cod fillets, finish with a pinch of flaky sea salt, and serve immediately.
Approx. 0 minutes
