Delicate cod fillets gently poached with fresh fennel, sweet orange, and aromatic herbs for a bright, flavorful main course.
# Ingredient List:
→ Fish & Aromatics
01 - 4 fresh cod fillets, skinless (5.3 oz each)
02 - 1 large fennel bulb, thinly sliced with fronds reserved for garnish
03 - 1 orange, zested and thinly sliced
04 - 1 small shallot, thinly sliced
05 - 2 garlic cloves, smashed
→ Poaching Liquid
06 - 2 cups low-sodium fish or vegetable stock
07 - 1/2 cup dry white wine
08 - 2 tablespoons extra virgin olive oil
09 - 1 bay leaf
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper
→ Garnish
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper
# How-To Steps:
01 - In a large deep skillet or wide saucepan, heat olive oil over medium heat. Add the sliced fennel, shallot, and garlic; cook for 3 to 4 minutes until just softened.
02 - Add the orange slices, orange zest, bay leaf, wine, and stock. Bring to a gentle simmer over medium-high heat.
03 - Season the cod fillets lightly with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce the heat to low, cover, and gently poach the cod for 8 to 10 minutes, or until the fillets are opaque and flake easily with a fork.
05 - Using a slotted spatula, carefully transfer the cod and fennel to serving plates. Spoon some poaching liquid and orange slices over the top.
06 - Garnish with chopped fennel fronds, extra orange zest, and a sprinkle of black pepper. Serve immediately.
