Tender pan-seared cod served with classic French beurre blanc sauce made from white wine, shallots, and butter. This elegant seafood main course is perfect for Valentine’s Day or refined entertaining.
Pat cod fillets dry and season lightly with salt and pepper.
Heat olive oil and butter in a non-stick or stainless-steel pan over medium heat.
Add cod fillets and cook for 3–4 minutes per side, until golden and just opaque in the center.
Remove from pan and keep warm.
In a small saucepan, combine shallot, white wine, and vinegar.
Simmer over medium heat until reduced to 2–3 tablespoons of liquid.
Lower heat. Whisk in cold butter one cube at a time, allowing each to melt before adding the next.
Continue whisking until the sauce is smooth, glossy, and slightly thickened.
Season lightly with salt and white pepper. Do not boil.
Place cod on warm plates.
Spoon beurre blanc generously over the fish.
Garnish with chives, lemon zest, or microgreens and serve immediately.
Wine
Chablis
Sauvignon Blanc
Pinot Grigio
Albariño
Sides
Steamed asparagus
Buttered leeks
Creamy mashed potatoes
Sautéed spinach
Starters
Champagne Cream Soup
Shrimp Bisque
Crab & Avocado Stack
Butter must be cold for a stable beurre blanc
Never boil the sauce — keep heat low
Cod is done when it flakes easily but stays moist
Add lemon zest, not juice, to keep the sauce balanced
Ideal Valentine’s main: elegant, light, and luxurious
2 servings