A fresh salad of poached cod, raw fennel, and citrus tossed in a light lemon vinaigrette. Paleo and gluten free. It's crazy healthy, super easy, but fancy, and is perfectly balanced between sweet and citrusy.
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 Tangelo (1) in the shape you prefer.
Juice the Lemon (1) in a mixing bowl. Whisk it together with the Olive Oil (1 1/2 tablespoon), Salt (1 teaspoon), 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 Fillet (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.