Cooking Instructions
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Step 1
Bring a large pot of water to a boil for poaching the fish.
Step 2
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.
Step 3
Peel and slice the
Tangelo (1)
in the shape you prefer.
Step 4
Juice the
Lemon (1)
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.
Step 5
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.
Step 6
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.
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