Slow-Roasted Cod with White Wine Butter Sauce
Slow-roasted cod with white wine is an easy, effortless dinner that feels worthy of special occasions, but is simple enough for busy weeknights. It truly has just 5 minutes of prep and is one of the most flavorful cod recipes you'll make at home! It's all in the sauce, made with white wine, vermouth, shallots, and butter.
Servings: 4 servings
Calories: 284kcal
Equipment
Ingredients
- 1 Tbsp extra virgin olive oil
- 1½-2 lb cod fillet, or other white flaky fish, such as halibut, seabass, or haddock
- 1 tsp kosher salt
- ¼ tsp freshly ground black pepper
- 1 medium shallot, peeled and finely chopped
- 2 Tbsp fresh parsley, finely chopped, or fresh fill or thyme leaves
- 1 tsp lemon zest, about 1 medium lemon, lemon cut into wedges for serving
- ¼ cup breadcrumbs
- ½ cup dry white wine
- 2 Tbsp dry vermouth
- 2 Tbsp unsalted butter
- 1 Tbsp capers, drained
- Flaky sea salt
Instructions
- Prepare the fish. Preheat an oven to 425°F (220°C). Score the underside of the fish (skin on is ok if that’s what you’ve got) in a small cross-hatch pattern. This is to help the sauce absorb into the fish. Drizzle 1 Tbsp olive oil into a baking dish, then place the fish on top, scored side down.
- Flavor the fish. Season the fish fillet with 1 tsp kosher salt and ¼ tsp freshly ground black pepper. Sprinkle the chopped shallot, 2 Tbsp chopped parsley, and 1 tsp fresh lemon zest on top. Cover the top of the fish with ¼ cup of breadcrumbs.
- Add the liquid. Pour ½ cup of white wine and 2 Tbsp dry vermouth around the sides of the pan, then dollop the fish with 2 Tbsp butter, using your hands to break it up into pieces.
- Cook the fish. Transfer the cod to the oven and roast for 15-17 minutes, or until the fish is fully cooked, tender, and flaky. Top with 1 Tbsp drained capers and a little extra fresh parsley. Enjoy hot with a sprinkle of flaky sea salt and lemon wedges!
Notes
- Make-ahead: While this dish is best enjoyed fresh, you can prep the fish ahead by seasoning it with the herbs and zest, then covering it and storing it in the refrigerator for up to 6 hours. Wait to add the wine and butter until right before baking.
- Leftovers and storage: Store any leftover cod in an airtight container in the refrigerator for up to 2 days. Remember, seafood has a shorter shelf life than chicken or other meats. To reheat, place it in a 350°F (175°C) oven for about 10 minutes until warmed through. Be careful not to overcook the fish during reheating.
Nutrition
Serving: 6oz portion | Calories: 284kcal | Carbohydrates: 7g | Protein: 32g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 782mg | Potassium: 774mg | Fiber: 1g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg
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