Lemon-Dill Cod with Beurre Blanc
Flaky cod fillets poached in white wine and lemon, finished with a rich, buttery beurre blanc sauce. This French-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, dry white wine, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, cold unsalted butter
- 2 tbsp, chopped fresh dill
- 1, finely minced shallot
- 1/2 tsp salt
- 1/4 tsp black pepper
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Instructions
- 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.
- 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.
- 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.
- Step 4: Return cod to skillet, spoon sauce over fillets, and cook for 2 minutes until heated through. Serve immediately.
