Poached Cod, Fennel, & Citrus Salad

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Cod Fillets

1

Fennel Bulb

1

Tangelo

or Orange or Blood Orange

1 1/2 Tbsp

Olive Oil

1

Lemon , juiced

1 tsp

Salt

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.