March 1, 2013

Baked Cod & Asparagus Rolls with Garlic Beurre Blanc

Flaky fish enveloping tender asparagus served with buttery, garlicky beurre blanc - my heaven on a plate!  Delicious, healthy and easy to make, it can be served as a weeknight meal or a special occasion.  I served this with a side of baby spinach salad and a glass of white wine.

Serves 3

  • 3 cod fillets, about 1 lb total
  • 15 asparagus spears, trimmed 
  • 1/2 tsp paprika 
  • Salt, to taste, 
  • Pepper, to taste 
  • 2 tbsp butter (or olive oil)

Beurre Blanc:
Adapted from Alton Brown

  • 1 c white wine
  • 1/4 onion, minced
  • 1 tbsp freshly squeezed lemon juice 
  • 1 tbsp skim milk 
  • 12 tbsp butter, cut into one-inch cubes
  • 2 cloves garlic, minced 
  • Salt, to taste
  • Pepper, to taste 


Preheat the oven to 350 degrees.  

Bring a large pot of salted water to a boil.  Add the asparagus and boil for 2 minutes (4 minutes if you prefer your asparagus very soft).  Remove the asparagus and season with salt and pepper.  

Season the cod fillets with paprika, salt and pepper.  Place 5 asparagus spears in a bundle on top of each cod fillet.  Wrap the cod around the asparagus and fasten the seams with toothpicks.  

Place the cod on a lightly greased baking sheet.  Dot with butter (or drizzle with olive oil)  Bake in the preheated oven for 30 minutes, or until the cod flakes easily.  

Meanwhile, make the beurre blanc.  Add the white wine, onion and lemon juice to a medium sauce pan.  Bring the mixture to a boil over high heat.  Continue to boil the mixture until it is reduced down to 1/4 cup.  Stir in the milk and garlic.  Turn the heat down to low.  Whisk in the butter, one cube at a time.  Once all of the butter is melted, continue to whisk until the sauce is emulsified and light but rich enough to hold to the back of a spoon.  Season with salt and pepper, to taste.  If desired, strain the onions from the sauce.  

Remove the toothpicks from the cod.  Serve the cod with the garlic beurre blanc.


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