Baked Alaskan Cod with Champagne

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Pomegranate Buérre Blanc

6 (7 ounce pieces) fresh Alaskan Cod

1 tsp olive oil

¼ tsp salt

¼ tsp ground black pepper

Pomegranate Buérre Blanc:

4 shallots, finely diced
2tsp Pomegranate juice
4 cups Prosecco
4 ounces heavy cream
32 ounces butter, cubed and cold
Kosher salt and freshly ground black pepper
Honey, optional

Combine the shallots, juice, and prosecco in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.

 Rub olive oil on fish and sprinkle with salt and pepper on both sides. Place fish on lightly oiled foil on baking sheet. Bake until fish is opaque in center.

Serve fish on bed of wilted spinach if desired. Pour buérre blanc over fish and sprinkle with pomegranate seeds for garnish.

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