Lemon-Dill Cod with Beurre Blanc

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Flaky cod fillets poached in white wine and lemon, finished with a rich, buttery beurre blanc sauce. This French seafood recipe, ready in about 25 minutes, pairs cod fillets, dry white wine, and lemon juice for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each) cod fillets
• 1/2 cup dry white wine
• 2 tbsp lemon juice
• 4 tbsp unsalted butter, cold
• 2 tbsp fresh dill, chopped
• 1 shallot, finely minced
• 1/2 tsp salt
• 1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season cod fillets with salt and pepper. In a medium skillet, melt 1 tbsp butter over medium heat. Sear cod for 2 minutes per side until golden, then remove and set aside.
2. Step 2: Add minced shallot to the same skillet and cook for 1 minute until softened. Pour in white wine and lemon juice, then simmer for 5 minutes until liquid reduces by half.
3. Step 3: Reduce heat to low. Gradually whisk in cold butter, 1 tbsp at a time, until sauce is smooth and emulsified. Stir in fresh dill and remove from heat.
4. Step 4: Return cod to skillet, spoon sauce over fillets, and cook for 2 minutes until heated through. Serve immediately.