OLIVE OIL–POACHED COD
with Beet, Orange, and Tangerine Salad

MAKES 4 SERVINGS

For a sophisticated yet light entrée, you really can’t do much better than this colorful salad with tender, pale cod contrasting with warm magenta beets and bright orange tangerines. The oil-poaching technique gives the fish a lush texture that you just cannot get with any other cooking method. Because you won’t be able to reuse the oil, choose one that is good quality, but not artisanal.

TANGERINES AND SHERRY VINAIGRETTE

3 tangerines

1 tablespoon sherry vinegar

1 teaspoon minced shallot

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

OLIVE OIL AND COD

4 cups olive oil, preferably extra-virgin, or more as needed

Zest strips of ½ lemon, removed with a vegetable peeler

8 sprigs fresh flat-leaf parsley

4 sprigs fresh rosemary

4 cod fillets, about 6 ounces each

SALAD

2 cups baby arugula, about 2½ ounces

2 small beets, about 6 ounces, roasted (see here), peeled, and cut into ½-inch dice

¼ cup fresh whole flat-leaf parsley leaves

Flaky sea salt, such as Maldon or fleur de sel, for serving

Freshly ground black pepper

⅓ cup (about 2 ounces) roasted, peeled, and chopped hazelnuts (see Note) for garnish

Special Equipment: Kitchen torch (optional)

1. To prepare the tangerines: Using a vegetable peeler, remove strips of zest from 1 tangerine and set aside for the poaching oil. Peel all of the tangerines, and separate them into segments. Arrange the tangerine segments on a baking sheet. Using a kitchen torch, lightly brown the tangerines. (You can skip this step, but it does add color and flavor to the tangerines. Or you can broil them about 4 inches from the heat source until they brown.) Set the tangerines aside.

2. To make the vinaigrette: Whisk the sherry vinegar, shallot, salt, and pepper together in a small bowl. Gradually whisk in the oil. Set the vinaigrette aside.

3. To poach the cod: Combine the oil, reserved tangerine zest strips, the lemon zest strips, parsley sprigs, and rosemary sprigs in a large skillet. Heat over medium-low heat just until the oil mixture reaches 180°F on an instant-read thermometer. Add the cod to the oil—the oil should barely cover the fish, so add more if needed. Let the cod poach slowly in the oil just until it turns snowy white throughout, 12 to 15 minutes.

4. To assemble the salad: Toss the tangerines, arugula, beets, parsley leaves, and sherry vinaigrette together in a medium bowl. Arrange the salad on a large platter. Using a slotted spatula, top the salad with the cod fillets. Sprinkle with the sea salt and pepper. Sprinkle with the hazelnuts and serve immediately.

Note: To toast unskinned hazelnuts, spread them on a rimmed baking sheet. Bake in a preheated 350°F oven until the skins crack and the flesh under the skin is light brown, about 10 minutes. Transfer the hazelnuts to a kitchen towel and cool for 10 minutes. Using the towel, rub off the skins (you don’t have to remove every last bit). Cool completely and use as needed.