Black Cod with Beurre Blanc Sauce

Prep Time: 20 mins | Cook Time: 15 min | Course: Dinner | Serves: 4

Delicious moist black cod with a lemon shallot butter sauce. Great with roasted or steamed baby potatoes. Inspired by Mahy @ https://www.twopurplefigs.com/black-cod-recipe/ 

4 black cod fillets 

Salt and pepper, to taste

1 Tablespoon olive oil

Beurre Blanc Sauce:

1 cup white wine 

1 shallot, sliced thin or diced 

2 cloves garlic, minced 

½ lemon, juiced

1 cup heavy cream 

2 sprigs thyme or other fresh herbs

Salt and pepper, to taste 

¼ cup cold butter

1 Tablespoon parsley or green onion, minced

Dry the fish fillets between paper towels and season with salt and pepper. Heat oil in a large frying pan over medium-high heat. Cook the fish for 3 minutes per side, then remove the fillets to a plate and keep warm. Remove the skillet from the heat and pour in the wine. Place back on the stove and add the shallot, garlic, and lemon juice, scraping up any remaining bits from the skillet. Simmer over a low flame until the sauce has reduced by half, about 5 minutes. Add the cream and herbs, cook 2 minutes longer. Remove the skillet from the heat and slowly whisk cold butter in 1 tablespoon at a time, making sure it melts before adding the next. Nestle the fillets into the sauce and garnish with parsley or green onions. Plate the cod with a generous spoonful of the sauce.