Poached Cod With Olive Oil Vinaigrette |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a great fish dish from the Oprah Magazine Cookbook. Ingredients:
1 tablespoon minced shallot |
1/2 cup pitted kalamata olive, sliced in half |
1/4 cup orange juice |
3 tablespoons olive oil |
kosher salt |
pepper |
2 cups dry white wine |
1 tablespoon fennel seed |
1/4 cup orange juice |
3 tablespoons lemon juice |
2 bay leaves |
4 (6 ounce) cod fish fillets |
1 pinch kosher salt |
Directions:
1. 1. To make the vinaigrette: In a medium bowl, combine shallots, olives, and orange juice; mix well.
2. 2. Slowly stir in olive oil. Season with salt and pepper if desired and set aside.
3. 3. To make fish: in a large, deep skillet, combine 1 cup water, wine, fennel seeds, orange juice, lemon juice, and bay leaves.
4. 4. Bring to a boil, reduce heat, and simmer 15 minutes.
5. 5. Add fish and sprinkle with salt. Poach until opaque, about 7 minutes.
6. 6. Remove fish with a slotted spatula and transfer to a service dish. Drizzle with vinaigrette.
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