Succulent steamed cod pairs beautifully with vibrant spinach, all draped in a rich garlic-caper beurre blanc. It's a simple yet elegant dish that highlights the delicate flavors of the sea, enhanced with the tangy notes of capers and a refreshing hint of lemon.
30 minutes
Succulent steamed cod pairs beautifully with vibrant spinach, all draped in a rich garlic-caper beurre blanc. It's a simple yet elegant dish that highlights the delicate flavors of the sea, enhanced with the tangy notes of capers and a refreshing hint of lemon.
Cod fillets, fresh
0 oz
Fresh Spinach Leaves, cleaned and roughly chopped
bunch
Unsalted Butter, cold, diced for sauce. Leave 1-2T for sweating the aromatics.
tablespoons
Garlic, thinly sliced
cloves
Capers, drained
tablespoons
tablespoons
Flat Leaf Parsley, minced
tablespoons
to taste
1. Prep
Season the cod fillets with a pinch of salt on both sides and let them sit at room temperature for 10 minutes to allow the salt to penetrate. Meanwhile, rinse the spinach leaves thoroughly and set aside to drain. Slice the garlic, chop the parsley, halve the lemon and chop the parsley.
2. Make the Sauce
Heat a small pot over medium heat and add 15g of butter. Sweat the garlic and capers until the garlic is soft but not browned—about 2-3 minutes. Pour in the dry white wine and reduce by about 80%. Lower the heat to the lowest setting and gradually whisk in the remaining diced butter, a few pieces at a time, until the sauce thickens into a creamy emulsion. Cover the pot to keep the sauce warm.
3. Steam the Fish and Vegetables
Prepare a steamer by bringing water to a boil. Place the cod fillets in the steamer basket, cover, and steam for 8-10 minutes, or until the fish flakes easily. During the last 2-3 minutes of steaming, add the spinach to wilt it gently.
4. Finishing Touches
Uncover the sauce and stir in the minced parsley and lemon juice, adjusting the seasoning with a pinch of salt and additional lemon juice to taste. Divide the steamed spinach between two plates, place a cod fillet on top of each bed of spinach, and spoon the garlic-caper beurre blanc over the fish. Enjoy immediately.
The star of the dish is the cod, so you want the freshest fish you can find. Look for firm, glossy flesh that smells of the sea, not fishy. If you have access to a fishmonger, that’s where you should head.
Achieving perfectly steamed cod requires careful heat control. Preheat your steamer so that it’s at a consistent temperature when you add the fish. Steam the cod just until it flakes easily with a fork, which should be about 6-8 minutes depending on the thickness. Overcooking will make it dry.
Don’t skimp on the seasoning. Use fine sea salt or kosher salt to season the fish on both sides. This not only enhances the flavor of the cod but also helps to draw out some moisture, resulting in a better texture after steaming.
To create a silky beurre blanc, you must whisk the butter into the reduction a bit at a time, ensuring that it’s fully emulsified before adding more. Keep the sauce warm (not hot) to prevent it from breaking, and use unsalted butter for better control over the seasoning.
When you plate, think about temperature and texture. Arrange the warm spinach as a bed for the steamed cod to retain heat. Spoon the beurre blanc over the fish, allowing some to pool around the spinach, adding both flavor and visual appeal.
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