Black and Orange.
No, it’s not Halloween. And, while I am from Philadelphia, this isn’t about the Flyers. Or Monarch butterflies. It’s not even a clownfish (sorry, Nemo)… but you are getting warm; it is about fish. It’s actually a simple black cod, which really isn’t black at all, with a saffron beurre blanc, which is very, very orange. I added sweet potato slices to make it even more orange.
The dish is elegant, and not at all difficult to prepare. Searing the fish is super easy. And, once you have made a beurre blanc, you know that there is nothing to it. Okay, maybe a little timing… but, if you prepare most of it in advance, the final flourish of butter takes just a few moments. I developed this recipe to pair with a Provence wine from Chêne Bleu — their Aliot, a fantastic white blend. Read more about the wine on the Provence WineZine.
~ David
Black Cod with Saffron Beurre Blanc
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Ingredients
- 1 tablespoon unsalted butter
- 1 sprig fresh rosemary
- 1/2 cup white wine
- 4 tablespoons Meyer lemon juice
- 1 shallot, peeled and quartered lengthwise
- 1 large pinch saffron, pulverized to powder
- 16 slices from a fat, peeled sweet potato (1/8-inch thick)
- salt
- 1 pound black cod, cut into 4 fillets (halibut or sea bass can be substituted)
- 2 tablespoons flour
- freshly ground white pepper
- flour
- 6 tablespoons chilled butter, divided
- 4 small rosemary sprigs, for garnish
Instructions
- Preheat oven to 400°F. Melt the butter in a small saucepan with the rosemary sprig; keep warm.
- Place wine, lemon juice, and shallot in a small sauce pan. Season with salt. Bring to a boil, reduce heat, and simmer briskly for approximately 7-8 minutes, or until liquid has reduced to about 2 tablespoons; it will look syrupy. Scoop out and discard the shallot quarters. Add saffron powder and stir to blend. Set aside the reduced liquid.
- Brush the sweet potato slices on both sides with the rosemary butter and place on a parchment-lined baking sheet. Salt the top side of the sweet potatoes. Roast for 10 minutes, checking at 8 minutes; do not let the potatoes brown.
- Pat the fish fillets dry and season well on both sides with salt and white pepper. Coat them in flour. Heat 1 tablespoon of the butter in a 10-inch skillet. When melted, and foam has subsided, add the fish fillets and cook until golden brown. Carefully turn the fillets to cook the other side. Once the second side is golden, the fish should be perfectly cooked. Keep warm.
- Place the reduced wine and citrus on medium heat and start whisking in the remaining cold butter, 1 tablespoon at a time, until creamy.
- Arrange 4 sweet potato slices on each plate. Top with a fish fillet, and then spoon the beurre blanc over top. Garnish each fillet with a sprig of rosemary and serve.
- Serves 4.
© 2025 Copyright Cocoa & Lavender
Barb
May 3, 2025 at 7:26 amThis sauce would likely be delicious on almost any fish. I doubt I’ll find black cod, but Icelandic cod and Alaska cod are readily available, as well as halibut and sea bass. Occasionally, I see monk fish available and I agree with Towny that it would be fabulous with the citrus saffron sauce. The Chêne Bleu sounds perfect to accompany the dish.
Cocoa & Lavender
May 3, 2025 at 8:50 amThanks, Barb —my Oy are absolutely right. The sauce would be delicious with most any fish and all you named are perfect. I’ll keep looking for reasonable prices for monkfish! The Chêne Bleu was exquisite!
Jane Sanders
May 3, 2025 at 7:40 amDavid – Where did you buy the black cod, here in Tucson? It’s a delicious fish………..
And I love your cutlery –
Jane
Cocoa & Lavender
May 3, 2025 at 8:53 amI thought you might like the cutlery, Jane (don’t tell anyone it’s a fruit set!). The fish is from the farmers market (from White Cane Salmon) but they won’t be back till early fall when they get a new batch from Alaska. I’ll try to remember to tell you when they are back.
Gerlinde de Broekert
May 3, 2025 at 8:26 amWhat a beautiful dish, I hope to make it soon. Thanks David.
Cocoa & Lavender
May 3, 2025 at 8:54 amThanks, Gerlinde — it’s quite special and I hope you enjoy it.
Becker
May 3, 2025 at 9:37 amBeautiful especially the cutlery which I also have which is a fish set.
Cocoa & Lavender
May 3, 2025 at 2:53 pmI do love the cutlery — a gift from friend Jane!
angiesrecipes
May 3, 2025 at 10:34 amwow That saffron sauce is the pure gold, bet it would be excellent for some scallops, David, and black cod is a huge favourite too.
p.s Got your granola recipe update just today!
Cocoa & Lavender
May 3, 2025 at 2:54 pmWell, I’m glad you are getting things eventually! Yes, the saffron beurre Blanc would be wonderful with scallops!
Mad Dog
May 3, 2025 at 11:00 amThat looks beautiful and I’m sure delicious with black cod. You may find monkfish (rapé) slightly cheaper in the large Spanish markets – it is one of Spain’s favourite fish, but like octopus, the prices have gone up considerably in the last 15 years. Closing time, especially Saturdays and the day before a holiday can be good for a bargain. The heads are quite cheap and make excellent stock and they often sell the tails at a lower price than the main body.
Cocoa & Lavender
May 3, 2025 at 2:56 pmThat’s a great hint, Mad Dog — thanks! I haven’t yet seen it in the markets but will look again.
Eha Carr
May 3, 2025 at 2:59 pmHello from a jubilant Australia where we have followed Canada for another term of go-ahead peaceful government! Tired but thrilled!!! Love the look of your fish dish, especially the use of saffron and rosemary which I so like to use . . , and, yes, I like the plating and cutlery also . . .