Delicate cod fillets gently poached with fresh fennel, sweet orange, and aromatic herbs for a bright, flavorful main course ready in 35 minutes.
# What You'll Need:
→ Fish & Aromatics
01 - 4 (5 oz each) fresh cod fillets, skinless
02 - 1 large fennel bulb, thinly sliced, 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 - ½ cup dry white wine
08 - 2 tbsp extra virgin olive oil
09 - 1 bay leaf
10 - ½ tsp sea salt
11 - ¼ tsp freshly ground black pepper
→ To Serve
12 - Reserved fennel fronds, chopped
13 - Extra orange zest
14 - Freshly ground black pepper
# Directions:
01 - Heat olive oil in a large, deep skillet over medium heat. Add sliced fennel, shallot, and garlic; cook 3–4 minutes until just softened.
02 - Add orange slices, orange zest, bay leaf, wine, and stock to the skillet. Bring to a gentle simmer.
03 - Lightly season cod fillets with salt and pepper. Nestle them into the poaching liquid in a single layer.
04 - Reduce heat to low, cover, and gently poach for 8–10 minutes until fillets are opaque and flake easily with a fork.
05 - Transfer cod and fennel to serving plates with a slotted spatula. Spoon poaching liquid and orange slices over top. Garnish with chopped fennel fronds, extra orange zest, and black pepper. Serve immediately.
