Equipment
Ingredients
Fish
- 600 g cod fillets, skinless, cut into 4 equal portions
- 15 ml olive oil
- 4 g kosher salt
- 1 g white pepper, ground
Tangerine Sauce
- 120 ml tangerine juice, freshly squeezed
- 30 g shallot, finely minced
- 15 ml white wine vinegar
- 45 g unsalted butter, cold, cut into small cubes
- 1 g kosher salt
- 2 g tangerine zest, finely grated
Garnish
- 5 g chives, finely chopped
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking and aid in cleanup.
Pat the cod fillets completely dry with paper towels to ensure even roasting and prevent them from steaming in their own moisture.
Rub the dry cod fillets lightly with olive oil, then season all sides evenly with kosher salt and white pepper.
Place the seasoned fish on the prepared baking sheet and roast in the preheated oven for 12 to 15 minutes, or until the internal temperature reaches 63°C/145°F and the flesh flakes easily.
While the fish roasts, combine the freshly squeezed tangerine juice, minced shallot, and white wine vinegar in a small saucepan. Bring the mixture to a boil over medium-high heat.
Lower the heat slightly and let the liquid reduce until only about 30ml of syrupy liquid remains. Watch closely at the end so it does not scorch.
Reduce the heat to the lowest setting. Whisk in the cold cubed butter one piece at a time, moving continuously until the sauce becomes opaque, glossy, and slightly thickened. Remove from heat immediately, then stir in the tangerine zest and remaining salt.
Transfer the roasted cod to warm dinner plates and spoon the warm tangerine sauce generously over the top. Garnish with chopped chives and serve immediately.
Chef's Notes
- For the absolute best texture, season the cod fillets with salt 15 minutes prior to roasting. This draws out excess moisture, resulting in a firmer, meatier flake.
- White pepper is specified here to maintain the pristine white aesthetic of the fish and the uninterrupted vibrance of the orange sauce, avoiding black specks.
- Always assess your tangerines before reducing the sauce. If they are aggressively tart, whisk a tiny pinch of sugar into the reduction; if overly sweet, an extra drop of vinegar at the end will balance it.
- The classical beurre blanc technique requires patience. If you are nervous about breaking the sauce, taking the pan completely off the heat to whisk in the final pieces of cold butter is the safest approach.
Storage
Refrigerator: 2 days — Store sauce and fish in separate airtight containers.
Reheating: Gently reheat fish in a low oven. Sauce may break if boiled; warm gently over a double boiler.
