Oven-Roasted Cod with Zesty Calabrian Chili Butter

Why You’ll Love This Exquisite Cod Recipe

This Oven Roasted Cod with Calabrian Chili Butter Sauce is more than just a meal; it’s an experience waiting to be savored. Here are compelling reasons why this recipe deserves a permanent spot in your culinary repertoire:

• Effortlessly Elevates Oven Roasted Cod: Forget bland, uninspired fish. This recipe takes simple oven-roasted cod and transforms it into a sophisticated, restaurant-quality dish with minimal fuss. The rich, spicy butter sauce is the secret to this remarkable upgrade.
• Perfect Balance of Heat and Flavor: The silky beurre blanc is infused with the distinctive warmth of Calabrian chili paste, offering a delightful kick without overpowering the delicate flavor of the cod. The heat level is easily adjustable, allowing you to customize it to your personal preference, from a gentle warmth to a more fiery embrace.
• Streamlined and Simple Preparation: Despite its gourmet appearance and taste, the preparation for this dish is incredibly straightforward. With clear, step-by-step instructions, you’ll find yourself creating an impressive meal in no time, making it ideal for busy weeknights or when you need a quick yet elegant dinner solution.
• Consistently Flaky and Moist Fish: Oven roasting is a foolproof method for cooking cod. It ensures the fish cooks evenly and gently, resulting in perfectly flaky, moist, and tender fillets every single time. Say goodbye to dry, overcooked fish!
• Visually Stunning Presentation: The vibrant orange hue of the Calabrian butter sauce creates a beautiful contrast against the white, flaky cod, making this dish as pleasing to the eye as it is to the palate. It’s a feast for all the senses.
• Healthy and Nutritious: Cod is a lean, protein-rich fish packed with essential nutrients. Paired with a butter sauce made with fresh ingredients, this dish offers a wholesome and delicious option for those seeking a balanced diet.

Why Oven Roasting is the Best Method for Cod

Choosing the right cooking method is crucial for any fish, and for cod, oven roasting stands out as an exceptionally rewarding technique. This method is as simple as it gets, and cod, being a forgiving and clean-tasting fish, truly shines when roasted.

Cod is widely available in most grocery stores and is typically more budget-friendly compared to other premium white fish. Its mild flavor profile makes it a versatile canvas for various seasonings and sauces, allowing the accompanying flavors to truly stand out, as they do in our Calabrian butter sauce.

Oven roasting is the ultimate hands-off cooking method. Once seasoned and placed in the oven, you can practically “set it and forget it” while you focus on preparing the delicious sauce or other components of your meal. This results in perfectly cooked fish without the constant vigilance often required for pan-searing or grilling.

The gentle, even heat of the oven cooks the cod through beautifully, ensuring it remains incredibly moist and flakes apart effortlessly. You avoid the risk of uneven cooking or drying out that can sometimes occur with other methods. For this recipe, we opt for a simple yet effective seasoning blend of kosher salt, black pepper, aromatic dried thyme, and a touch of sweet paprika. The paprika not only adds a subtle warmth but also contributes a lovely color to the fish. However, the beauty of oven roasting is its adaptability – you can really season the fish as much or as little as you desire, experimenting with endless herb and spice combinations.

Beyond its culinary benefits, cod is also a healthy choice. It’s a low-fat, high-protein fish rich in B vitamins, phosphorus, and selenium. Incorporating oven-roasted cod into your diet is a fantastic way to enjoy a delicious and nutritious meal.

The Irresistible Calabrian Chili Butter Sauce

While the perfectly roasted cod is certainly a highlight, the true “magic” of this recipe undeniably lies in its captivating sauce. Our Calabrian Chili Butter Sauce is a bold and innovative twist on the venerable classic French beurre blanc, or “white butter sauce.” Beurre blanc is celebrated for its luxurious, emulsified texture and its ability to beautifully complement delicate proteins. We’ve taken this French foundation and imbued it with a vibrant Italian spirit, specifically through the introduction of fiery Calabrian chili peppers.

Calabrian chili paste, crafted from the intensely flavorful Calabrian chilies native to the Calabria region of Southern Italy, is the star ingredient here. These chilies are renowned for their complex flavor profile – a delightful balance of fruity, smoky, and moderately spicy notes, rather than just raw heat. When incorporated into the rich, velvety butter sauce, the paste adds incredible depth, a subtle yet invigorating warmth, and a stunning reddish-orange hue that is visually striking alongside the white cod.

The rich and creamy texture of a perfectly executed beurre blanc cradles the spicy, tangy notes of the Calabrian chili and fresh lemon, creating a harmonious symphony of flavors that perfectly complements the clean taste of the roasted cod. It’s a sauce that feels both indulgent and refreshingly bright. We adore crafting unique butter sauces and have explored a variety of them on our blog, including our Miso Butter Sauce and the zesty White Wine Lemon Butter Sauce. This Calabrian version, however, brings an unparalleled vibrancy that we think you’ll absolutely adore.

Essential Ingredients for Our Cod and Sauce

Crafting this delightful Oven Roasted Cod with Calabrian Chili Butter Sauce requires a selection of fresh, high-quality ingredients. Here’s what you’ll need, along with insights into their specific roles in creating this flavorful dish:

• Cod Fillets: The foundation of our dish. For optimal results, opt for thicker cod loin fillets, ideally about 1 ½ – 2 inches thick. These cuts hold up beautifully during roasting, ensuring a moist and flaky interior.
• Olive Oil: A versatile kitchen staple, used both to coat the fish, promoting even cooking and a slight crispness, and as the initial base for sautéing aromatics in our rich sauce.
• Kosher Salt and Black Pepper: These fundamental seasonings are crucial for enhancing the natural flavors of the cod and bringing balance to the entire dish. Always season generously.
• Dried Thyme: This classic herb imparts a subtle, earthy, and aromatic note to the roasted cod, complementing its mild flavor without overwhelming it.
• Sweet Paprika: Beyond adding a beautiful reddish hue to the fish, sweet paprika contributes a mild, slightly smoky, and delicate flavor that enhances the overall seasoning profile.
• Whole Black Peppercorns: Instead of ground pepper, we toast whole peppercorns to release their aromatic oils, infusing the sauce with a complex peppery essence without adding distracting black specks.
• Shallot: Finely chopped shallots form the aromatic base of our butter sauce. Shallots offer a milder, sweeter, and more nuanced flavor compared to onions, making them ideal for delicate sauces.
• Lemon Zest: The bright, fragrant oils from lemon zest cut through the richness of the butter, adding a refreshing citrus aroma and a subtle lift to the sauce.
• Dry White Wine: Essential for building the sauce’s flavor foundation. A dry white wine like Sauvignon Blanc or Pinot Grigio adds acidity, complexity, and helps to deglaze the pan, capturing all the savory bits.
• Fresh Lemon Juice: A splash of fresh lemon juice is added at the end to provide a crucial balancing acidity, brightening the sauce and perfectly complementing the fish.
• Unsalted Butter: The undisputed star of the beurre blanc. Using unsalted butter allows you precise control over the overall sodium content of the dish, while also providing the creamy, luxurious texture characteristic of this sauce.
• Calabrian Chili Paste: This is where the magic happens! The paste brings its distinctive fruity, smoky, and moderately spicy flavor, along with a stunning orange color, transforming a classic butter sauce into something truly unique and unforgettable.

For precise quantities, please refer to the detailed recipe card provided below.

Smart Substitutions for Your Recipe

Flexibility is key in cooking, and while we highly recommend the specified ingredients for the best results, here are a couple of common and effective substitutions you can make:

• For Cod: If cod isn’t available or you’re looking for an alternative, any firm, flaky white fish fillet will work wonderfully. Excellent choices include halibut and sea bass, both of which have a similar texture and mild flavor profile, though they are often more expensive. Other good options that hold up well to roasting and pair beautifully with the sauce include mahi-mahi, pollack, haddock, or even a thicker cut of salmon if you’re open to a different flavor profile.
• For Lemon: The bright acidity of lemon is vital for the sauce, but you can achieve equally delicious results by substituting other citrus. Lime, with its sharper, zesty notes, or grapefruit, offering a slightly more bitter and floral tang, can both be used for both the zest and juice to create a unique twist on the sauce. Feel free to mix and match for an even more complex flavor.
• For White Wine: If you prefer not to use alcohol, a good quality chicken or vegetable broth can be used in place of white wine. While it won’t offer the same depth of flavor, it will still provide the necessary liquid for the sauce base. A splash of white wine vinegar or apple cider vinegar can be added to the broth for a touch of acidity.
• For Shallots: If shallots are hard to find, you can substitute with a very small amount of finely minced yellow onion or even green onions (white parts only) for a milder onion flavor.

Crafting Your Oven Roasted Cod with Calabrian Chili Butter Sauce

This simple yet sophisticated dish is designed for efficiency and ease. The genius lies in its parallel preparation: while your cod roasts to perfection in the oven, you can simultaneously whip up the luxurious Calabrian Chili Butter Sauce. This ensures that both components are hot, fresh, and ready to be served at the exact same moment, allowing you to enjoy a seamless cooking experience and a truly fresh meal.

Essential Kitchen Tools

To successfully prepare this delicious dish, you’ll need a few standard kitchen tools:

• Baking dish, sheet pan or roasting pan (for the cod)
• Tongs (for handling fish and peppercorns)
• Stainless steel pan, or shallow saucepan (for the sauce)
• Fine mesh strainer (for a silky-smooth sauce)
• Whisk (crucial for emulsifying the butter sauce)
• Instant read thermometer (for ensuring perfectly cooked fish)
• Paper towels (for drying the fish)
• Wire rack (optional, for air drying fish)
• Small bowl (for the strained sauce liquid)

Detailed Step-by-Step Instructions

Follow these precise steps to create your perfect Oven Roasted Cod with Calabrian Chili Butter Sauce:

Step 1: Prepare the Cod Fillets

1. Begin by thoroughly patting your cod fillets dry with paper towels. This crucial step removes excess moisture, which is key to achieving a beautifully flaky texture and preventing the fish from steaming in the oven. For even better results, place the dried fish on a wire rack over a sheet tray and refrigerate for 30 minutes to an hour. This allows the surface to air-dry further, enhancing crispness.
2. Once removed from the refrigerator, lightly coat each piece of fish with olive oil. This helps conduct heat evenly and prevents sticking.
3. Generously season the cod on all sides with kosher salt and black pepper, followed by a sprinkle of dried thyme and sweet paprika. The paprika will also add a lovely color as it roasts.
4. Carefully place the seasoned fish in a baking dish, roasting pan, or directly onto a sheet tray. Ensure there’s a little space between fillets for optimal airflow.

Step 2: Roast the Cod

1. Preheat your oven to 375°F (190°C). Accurate oven temperature is vital for perfectly cooked fish.
2. Once the oven has reached the desired temperature, place the dish with the seasoned cod into the hot oven.
3. Roast the fish for approximately 20 minutes. Cooking time can vary slightly depending on the thickness of your fillets and your specific oven. The most reliable way to check for doneness is to use an instant-read thermometer; the internal temperature should reach 145°F (63°C). The fish should be opaque throughout and easily flake with a fork, but not appear dry or rubbery.

Step 3: Begin Crafting the Butter Sauce

1. While the fish roasts, place a small saucepan over medium heat. Add the whole black peppercorns and toast them for a minute or two, shaking the pan occasionally. This step releases their aromatic oils, deepening their flavor.
2. Add 2 teaspoons of olive oil to the pan, then stir in the finely chopped shallots. Cook until the shallots become translucent and opaque, but ensure they do not brown, as this can add a bitter note to the delicate sauce.
3. Stir in the lemon zest and dry white wine. Continue to cook for another minute or so, allowing the alcohol to evaporate and the flavors to meld.
4. Carefully strain this mixture through a fine mesh sieve into a small, clean bowl. Press firmly on the solids in the sieve with a spoon or spatula to extract every last drop of flavorful liquid. Discard the strained solids (peppercorns and shallots), as we only want the clear, infused liquid for our silky sauce.

Step 4: Emulsify and Flavor the Sauce

1. Wipe down the saucepan to remove any lingering solids. Return the strained, flavorful liquid to the cleaned pan.
2. Cook the liquid over medium to medium-low heat until it reduces significantly. You’re aiming for about 2 tablespoons of concentrated liquid. The bubbles will become larger as it thickens.
3. Remove the pan from the heat. This is a critical step for a stable emulsion. Wait about 30 seconds for the pan to cool slightly.
4. Add the fresh lemon juice and a pinch of kosher salt to the reduced liquid.
5. Begin whisking in the cold, unsalted butter, one piece at a time. Add a piece, whisk until fully incorporated and emulsified, then add the next. Continue this process until all the butter is smoothly incorporated, creating a thick, glossy sauce. If the pan becomes too cool to melt the butter effectively, briefly return it to very low heat for a few seconds, then remove and continue whisking. Avoid high heat at all costs, as excessive heat will cause the emulsion to break.
6. Once the butter is fully incorporated and the sauce is smooth and luxurious, add the Calabrian chili paste. Whisk it in thoroughly until the sauce takes on a beautiful orange hue.
7. Taste the sauce and adjust seasonings as needed, adding more salt or lemon juice if desired.

Step 5: Plate and Serve

1. Carefully transfer the perfectly roasted cod fillets to serving plates.
2. Generously drizzle the warm Calabrian Chili Butter Sauce over each piece of fish.
3. Serve immediately with your favorite accompaniments. Crusty bread is excellent for soaking up every last drop of the exquisite sauce, or pair it with a light side like our Sautéed White Beans with Kale and Tomatoes, as pictured, for a complete and satisfying meal.

Creative Variations to Explore

This Oven Roasted Cod with Calabrian Chili Butter Sauce recipe is wonderfully versatile, allowing for several creative modifications to suit your taste or what you have on hand. Don’t hesitate to experiment and make it your own!

• Experiment with Different Wines in the Sauce:
  • Rosé or Sparkling Wine: Using a dry rosé or a crisp sparkling wine (like Prosecco or Cava) in the sauce will subtly alter its flavor profile, adding a hint of floral or fruity notes for a sophisticated twist.
  • Dry Red Wine (e.g., Pinot Noir): For a more dramatic change, try a light-bodied dry red wine. This will significantly deepen the color of your sauce, transforming it into a beautiful reddish-brown, and introduce richer, more savory undertones. It’s a unique departure that works surprisingly well.
• Customize the Fish Seasoning:
  • Different Peppers: Instead of black pepper, consider using white pepper for a different kind of subtle spice, or a pinch of cayenne for an extra internal kick.
  • Alternative Herbs: Swap dried thyme for other aromatic herbs like dried oregano, marjoram, sage, or a blend of Italian herbs. Each will impart a distinct character to the roasted cod.
  • Varied Paprika: If you enjoy a smoky flavor, use smoked paprika instead of sweet paprika. For those who love heat, hot paprika can replace sweet paprika for an added fiery touch to the fish itself.
• Amplify the Heat Level: If you’re a true spice enthusiast, feel free to increase the amount of Calabrian chili paste in the sauce to achieve an even bolder and spicier flavor. You could also add a tiny pinch of red pepper flakes along with the shallots for an extra layer of heat.
• Add Fresh Herbs to Finish: A sprinkle of fresh chopped parsley, chives, or basil over the finished dish just before serving can add a burst of freshness and color.
• Citrus Variations: As mentioned in substitutions, explore using lime or grapefruit zest and juice in the sauce for a different citrus dimension.

Storing and Reheating Leftovers

While this dish is best enjoyed fresh, you can certainly store and reheat leftovers with a few considerations:

How to Store Leftover Cod with Calabrian Chili Sauce:

• Allow the cooked cod and any remaining sauce to cool completely to room temperature before storing.
• Transfer the leftover cod fillets and sauce into a shallow, airtight container. Store it promptly in the refrigerator.
• When properly stored, leftover cod will remain fresh and safe to eat for 2-3 days.

How to Reheat Leftover Cod:

Reheating fish can be tricky to maintain its delicate texture. Here are the best methods:

• Oven Method (Recommended): Preheat your oven to a gentle 325°F (160°C). Place the cod fillets in an oven-safe dish, cover loosely with foil, and reheat for 10-15 minutes, or until warmed through. This method helps prevent the fish from drying out.
• Stovetop Method: You can also reheat the cod gently in a pan over low to medium-low heat, covered. Add a tablespoon of water or broth to create a little steam and keep the fish moist.
• Sauce Texture Note: It’s important to note that the butter sauce (beurre blanc) is an emulsion and will likely “break” or separate when reheated, losing its smooth, creamy texture. While the texture may not be the same, the robust flavor will still be present and delicious.

Can You Freeze Leftover Cod?

• Freezing cooked cod is possible, but be aware that it will likely lose some of its original texture and delicate flavor upon thawing and reheating. The fish may become a bit tougher or drier.
• If you decide to freeze, ensure the cod has cooled completely. Wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag or container.
• Important Rule: If you used pre-frozen cod fillets to make this dish, you should generally not refreeze the leftovers. However, if you started with fresh cod fillets, it is safe to freeze the cooked leftovers.
• Frozen cooked cod can be stored for up to 1-2 months. Thaw overnight in the refrigerator before reheating using the oven method.

Troubleshooting Common Sauce Issues

Creating a perfect butter sauce like beurre blanc can sometimes be challenging, but understanding common pitfalls will help you achieve a smooth, emulsified masterpiece every time. The most frequent issue encountered is the sauce “breaking” or separating, which typically happens when the pan is too hot.

• Sauce Breaking Due to Heat: If you add the butter to a pan that is excessively hot, the butterfat can separate from the other liquids, resulting in an oily, curdled appearance rather than a creamy emulsion.
  
  Solution: Always remove the pan from the heat and allow it to cool for about 30 seconds after reducing the wine and shallot mixture. The butter should be added cold, one piece at a time, while continuously whisking. This gradual addition of cold butter to a warm (but not hot) liquid is crucial for forming a stable emulsion. If the sauce begins to look like it’s separating, quickly remove it from the heat and try whisking in another piece of cold butter or even a tiny ice cube to cool it down rapidly and re-emulsify.
• Sauce Too Thin: If your sauce isn’t thickening up as expected.
  
  Solution: Ensure your wine reduction is sufficiently concentrated. You want only about 2 tablespoons of liquid before adding the butter. If it’s too thin, return it to very low heat and whisk constantly until it reduces more.
• Sauce Too Thick/Gummy: Over-reducing can sometimes lead to a sauce that’s too heavy.
  
  Solution: Whisk in a tiny splash of warm water or additional white wine (if you have some available from the initial reduction phase) a little at a time until you reach the desired consistency.

With practice and careful attention to temperature, your Calabrian Chili Butter Sauce will be consistently luscious and perfect.

Perfect Pairings for Your Roasted Cod

Our Oven Roasted Cod with Calabrian Chili Butter Sauce is rich and flavorful, leaving you with a delightful bit of extra sauce to enjoy. Therefore, it’s best served with neutral side dishes that can absorb and complement the exquisite butter sauce without competing with its bold flavors. Here are some fantastic options:

• Rice: A classic choice, plain white or brown rice is excellent for soaking up every drop of the delicious sauce. Consider fluffy basmati or jasmine rice.
• Crusty Bread: Don’t let any sauce go to waste! A warm, crusty baguette or sourdough bread is perfect for dipping and savoring the remaining sauce.
• Green Vegetables: Balance the richness with fresh, vibrant greens. Simply steamed or lightly sautéed vegetables work beautifully:
  • Snow peas or sugar snap peas
  • Broccoli florets or broccolini
  • Wilted spinach or Swiss chard
  • Green beans
  • Asparagus (lightly roasted or sautéed with garlic)
• Potatoes: Creamy mashed potatoes, roasted baby potatoes, or even a simple baked potato would be wonderful, providing a comforting base for the fish and sauce.
• Our Sautéed White Beans: This cod pairs exceptionally well with our flavorful Sautéed White Beans with Kale and Tomatoes. The earthy beans and greens provide a lovely textural and nutritional contrast to the delicate fish.
• Quinoa or Couscous: For a lighter, grain-based option, fluffy quinoa or pearl couscous can also serve as an excellent canvas for the sauce.

No matter your choice, aim for sides that enhance, rather than overshadow, the star of the plate: the perfectly roasted cod and its vibrant Calabrian butter sauce.

Wine Pairings for Your Culinary Masterpiece

Pairing wine with fish, especially one with a rich butter sauce and a touch of spice like our Oven Roasted Cod with Calabrian Chili Butter Sauce, is a delightful experience. The key is to select a wine that can stand up to the sauce’s richness and spice while complementing the delicate flavor of the cod.

• Dry White Wines: Generally, any crisp, dry white wine will be a perfect match for this dish. Their acidity helps to cut through the richness of the butter sauce and refresh the palate.
  • Italian Pinot Grigio: This is our top recommendation! Its bright acidity, often with notes of green apple and citrus, provides an excellent counterpoint to the buttery, spicy sauce, and its light body won’t overwhelm the cod.
  • Sauvignon Blanc: Known for its vibrant acidity and herbaceous, sometimes citrusy notes, a Sauvignon Blanc would also be a superb choice. It offers a refreshing contrast and enhances the lemon elements in the sauce.
  • Vermentino: Another fantastic Italian option, Vermentino often has a pleasant minerality and a hint of salinity that pairs beautifully with seafood and can handle a touch of spice.
  • Albariño: This Spanish white wine, with its bright fruit, high acidity, and sometimes saline character, is another excellent choice for cutting through rich sauces and complementing fish.
  • Dry Rosé: Don’t shy away from a dry rosé! Its fruit-forwardness and crisp acidity can be surprisingly delightful with the Calabrian chili, offering a refreshing and balanced pairing.

Ultimately, the best wine is the one you enjoy most. However, sticking to dry, high-acidity white wines will ensure a harmonious and delicious pairing with this bold and flavorful cod dish.

Chef’s Top Tip for Flawless Cod

Achieving perfectly cooked, flaky cod begins even before it enters the oven. Our top tip is a simple yet incredibly effective step: **always dry the fish thoroughly with paper towels and then allow it to rest in the refrigerator for 30 minutes to an hour before roasting.**

This pre-roasting resting period, often overlooked, is a game-changer for several reasons:

• Removes Excess Moisture: Fish, especially cod, contains a good amount of surface moisture. By patting it dry and then letting it air-dry in the fridge, you effectively draw out this excess moisture.
• Ensures a Crispier Exterior: A dry surface is essential for proper searing or roasting. Without excess moisture, the fish will caramelize and develop a slightly crispier, more appealing exterior rather than steaming in its own juices.
• Achieves a Flakier Texture: The removal of moisture also contributes to a superior internal texture. It allows the heat to penetrate more directly, resulting in cod that flakes beautifully and is incredibly tender and moist, never rubbery or tough.
• Enhances Flavor: A drier surface allows seasonings to adhere better and concentrate their flavors, leading to a more delicious crust.

While it requires a little extra planning, this small investment of time before roasting is well worth the effort and will significantly elevate the flavor and texture of your oven-roasted cod. Don’t skip this step for truly restaurant-quality results!

What is the ideal internal temperature for cooked cod?

For perfectly cooked and safe-to-eat cod, the internal temperature should reach 145°F (63°C) when measured with an instant-read thermometer at the thickest part of the fillet. At this temperature, the fish will be opaque throughout and flake easily with a fork.

What is the best cooking method for cod?

There isn’t a single “best” method, as cod is incredibly versatile! However, oven roasting, as demonstrated in this recipe, is arguably one of the easiest and most hands-off methods, consistently yielding perfectly flaky and moist results. Other popular methods include:

• Pan-searing: Great for achieving a crispy crust and quick cooking.
• Breading and frying: The classic choice for fish and chips, resulting in a tender interior and a golden, crunchy exterior.
• Steaming: A very gentle method that keeps the fish incredibly moist and highlights its natural flavor.
• Sous vide: Offers precise temperature control for a consistently tender texture.
• Braising: Cod can be wonderfully braised in flavorful soups or stews, absorbing the surrounding liquids.

The “best” method often depends on the desired texture, accompanying flavors, and your personal preference for cooking effort.

How long does it typically take to cook cod in the oven?

The cooking time for cod in the oven depends significantly on the thickness of the fillets and your oven’s specific temperature. For the 1.5-2 inch thick cod loin fillets (approximately 6 ounces each) recommended in this recipe, they are perfectly done in about 20 minutes when roasted at 375°F (190°C). Thinner fillets will naturally require less cooking time, sometimes as little as 10-12 minutes. Always use an instant-read thermometer to check for an internal temperature of 145°F (63°C) for the most accurate results.

Can I use frozen cod for this recipe?

Yes, you can use frozen cod fillets for this recipe. However, ensure they are completely thawed before beginning the preparation. Thaw them overnight in the refrigerator. It’s even more crucial to pat frozen-then-thawed cod very dry with paper towels, as it tends to release more moisture than fresh fish. Follow the same seasoning and roasting instructions, but be aware that the texture might be slightly less firm than fresh cod.

Oven Roasted Cod with Calabrian Chili Butter Sauce

A simple yet gourmet oven roasted cod recipe, perfectly complemented by a silky Calabrian chili butter sauce that delivers a delightful kick of heat and vibrant flavor!

Ingredients

Instructions

1. Dry the fish thoroughly with paper towels. For best results, place it on a wire rack over a sheet tray and refrigerate for 30 minutes to an hour. Remove from the refrigerator and coat each fillet with olive oil. Sprinkle evenly with kosher salt, black pepper, dried thyme, and sweet paprika. Place the fish in a baking dish, roasting pan, or sheet tray.
2. Preheat your oven to 375°F (190°C). Once hot, place the seasoned fish in the oven and roast for 20 minutes, or until the internal temperature reaches 145°F (63°C) and the fish is flaky.
3. While the fish roasts, prepare the sauce. Place a saucepan over medium heat and add the whole peppercorns. Toast for 1-2 minutes until fragrant, then add 2 teaspoons of olive oil and the finely chopped shallots. Cook until the shallots are opaque but not browned. Stir in the lemon zest and white wine, cooking for another minute. Strain the mixture through a fine mesh sieve into a small bowl, pressing on the solids to extract all liquid. Discard the solids.
4. Wipe the saucepan clean. Return the strained liquid to the pan and cook on medium to medium-low heat until the liquid reduces to about 2 tablespoons and the bubbles are larger. Remove from heat and wait 30 seconds for the pan to cool slightly. Add the lemon juice and a pinch of kosher salt. Whisk in the cold unsalted butter, one piece at a time, until fully incorporated and emulsified. If the pan gets too cold, place it back on very low heat briefly, then remove and continue whisking. Once butter is incorporated, add the Calabrian chili paste and whisk until combined and the sauce has a beautiful orange color. Taste and adjust seasoning as needed.
5. Plate the roasted cod fillets and generously drizzle with the warm Calabrian Chili Butter Sauce. Serve immediately with crusty bread or your favorite side dish, such as the Sautéed White Beans with Kale and Tomatoes pictured.

Nutrition