Bring a large pot of water to a boil for poaching the fish.
Meanwhile, remove the stalks from the
Fennel Bulb (1)
. Shave the fennel bulb to the thickness you prefer-1/8 inch thickness or less for a delicate salad. Reserve the fennel leaves.
Peel and slice the
in the shape you prefer.
in a mixing bowl. Whisk it together with the
Olive Oil (1 1/2 Tbsp)
Salt (1 tsp)
, and 1-2 tablespoons of the fine fennel leaves for the dressing. Toss the shaved fennel and sliced citrus in the dressing.
When the water is boiling, drop in your
Cod Fillets (2)
to poach for about 4 minutes, or longer if you have large pieces. You'll know when it's done when the fish is delicate and flaky.
Wait for the cod to cool a bit before tossing it gently with the salad. Or, serve the salad on top of the whole filet.