Sautéed Cod in Lemon Beurre Blanc with Angel Hair Pasta

Winter through spring is the best time to experience fresh California cod. Cod’s mild, flaky texture makes it a natural in this dish; it soaks up the bright lemon butter sauce beautifully and turns this into an easy, elegant weeknight dinner. Clark Ferrea Albariño, is a bright match for this light, flaky fish and rich, citrus-forward sauce. It will seem as though the winemaker created this wine for your meal, rather than the other way around. More of a Chardonnay lover? Our Monterey County Chardonnay has a way of revealing its finer notes as you enjoy it with this dish; the coastal grape melds fruit and mineral in a way that could not be a better complement.

Recipe Information

  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 Minutes
  • Serving Size: serves 2 to 4; if serving 2, the extra cod and sauce go into tomorrow's tacos
  • Total Servings: 4

Ingredients

Pasta

  • 12 oz angel hair pasta
  • Salt (for pasta water)
  • 1 tbsp olive oil (to toss, optional)
  • Fresh parsley (chopped, for garnish)

Cod

  • 4 cod fillets (about 6 oz each) (skin removed, patted very dry)
  • Salt and freshly ground black pepper
  • 2 tbsp all-purpose flour (for a light dusting, helps browning)
  • 2 tbsp olive oil or clarified butter

Lemon beurre blanc

  • ¼ cup dry white wine (a crisp Sauvignon Blanc or Pinot Grigio works well)
  • 2 tbsp white wine vinegar or fresh lemon juice
  • 2 tbsp shallot (minced)
  • ¼ cup heavy cream (optional, for a slightly more stable sauce)
  • 1 cup unsalted butter (2 sticks) (cold, cut into small cubes)
  • Zest of 1 lemon, plus 2 tablespoons fresh lemon juice
  • Salt and white pepper (to taste)

Directions

Method

  1. Cook the pasta. Bring a large pot of well-salted water to a boil. Cook the angel hair for 2 to 3 minutes, until just al dente (it cooks fast). Drain, reserving 1/4 cup of pasta water, and toss lightly with olive oil so it doesn’t clump while you finish the cod and sauce.

  2. Start the beurre blanc base. In a small saucepan, combine the white wine, vinegar (or lemon juice), and minced shallot. Bring to a simmer over medium heat and reduce until only about 2 tablespoons of liquid remain, roughly 5 to 7 minutes. If using, stir in the cream and let it warm through for a minute.

  3. Sear the cod. While the reduction is working, season the cod fillets with salt and pepper and dust lightly with flour on both sides. Heat the oil or clarified butter in a large skillet over medium-high heat until shimmering. Add the fillets and sear for about 3 to 4 minutes per side, until golden brown and the fish flakes easily with a fork (cod is done at an internal temperature of 145°F). Avoid moving the fillets too much while searing so a good crust forms. Transfer to a plate and tent loosely with foil.

  4. Finish the beurre blanc. Reduce the heat on the wine reduction to low. Add the cold butter cubes a few pieces at a time, whisking constantly, letting each addition melt into a glossy emulsion before adding more; this keeps the sauce from separating. Off the heat, whisk in the lemon zest and lemon juice. Season with salt and white pepper. If the sauce is too thick, whisk in a splash of the reserved pasta water.

  5. Plate. Twirl the angel hair into shallow bowls or plates. Place a cod fillet over or alongside the pasta, spoon the lemon beurre blanc generously over both, and finish with chopped parsley and an extra pinch of lemon zest.

Tips for buying cod

  1. Look at color and texture. Good cod fillets should be translucent to slightly opaque white, firm, and moist-looking, with flesh that springs back when pressed. Avoid fillets that look dull, grayish, or have brown edges.

  2. Check thickness for even cooking. Look for fillets of consistent thickness (about 1 to 1.5 inches) so they sear and cook evenly; thinner tail-end pieces will cook faster than thicker center-cut pieces.

  3. Pat dry before cooking. Just like with scallops, pat the cod fillets thoroughly dry with paper towels before searing. Any surface moisture will steam the fish instead of helping it brown, so you’ll miss out on that golden crust.

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