Poached Cod, Fennel, & Citrus Salad

A fresh salad of poached cod, raw fennel, and citrus tossed in a light lemon vinaigrette. Paleo and gluten free.

15 minutes

5 minutes

Difficulty

This is our estimate based on online research.
Calories:	205
Fat:	12 g
Carbohydrates:	0 g
Protein:	25 g
Calculated per serving.

by jenessasdinners

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Serves: 2

Ingredients

10 oz 10 oz 10 oz Cod, skinless, fresh filets
1 whole 1 whole 1 whole Fennel, whole bulb, with stalks
1 whole 1 whole 1 whole Orange, or tangerine, blood orange, or tangelo
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Olive Oil, Extra Virgin
1 whole 1 whole 1 whole Lemon, juiced
1 tsp 1 tsp 1 tsp Salt

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of water to a boil for poaching the cod filets.
Meanwhile, shave the fennel bulb to 1/8" thickness.
Peel and slice the citrus fruit.
Whisk together the olive oil, lemon juice, salt, and 1 tbsp. of the fennel leaves. Toss with fennel and citrus.
Drop the cod filets in the boiling water to poach for 4 minutes.
Allow the cod to cool a bit, break into pieces, and toss gently in the salad.