RECIPE
6 INGREDIENTS6 STEPS25MIN

Poached Cod, Fennel, & Citrus Salad

5.0
3 Ratings
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Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
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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.

25MIN

Total Cooking Time

6

Ingredients
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2
Cod Fillets
1
Tangelo
Orange or Blood Orange
1 1/2 Tbsp
1
Lemon , juiced
1 tsp
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Directions

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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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