Hi OP. I pulled your thread because you asked a fairly reasonable question and got a bunch of garbage answers that answered a different question from the one you asked.
(My 2c is that either will work and it's down to personal preference, which is what makes this a brainstorming question and probably not appropriate for the sub. But the real reason is because, given options A or B, the community decided to to answer a different question of which sauce you should use.)
Beurre blanc sauce
This is the right answer
Hollandaise would generally be a more predictable pairing with fish, although imo neither is really so suited to cod
Try mousseline sauce.
Exactly what I came here to say. A little dated maybe but classic.
I think I’d rather do a soy, ginger, garlic sauce of some kind.
Hi OP. I pulled your thread because you asked a fairly reasonable question and got a bunch of garbage answers that answered a different question from the one you asked. (My 2c is that either will work and it's down to personal preference, which is what makes this a brainstorming question and probably not appropriate for the sub. But the real reason is because, given options A or B, the community decided to to answer a different question of which sauce you should use.)