Cod with Fennel and Orange Salad

Ingredients

• Atlantic cod

  raw

  6 oz or 170g

• Fennel bulb

  raw

  1 cup, sliced or 87g

• Oranges

  ½ cup, sections or 90g

• Dill

  1 tbsp or 0.6g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Olive oil

  1 tbsp or 14g

• White Wine Vinegar

  Star

  2 tbsp or 30g

Directions

1. Season the cod fillets with salt and pepper on both sides.
2. Heat oil in a non-stick pan over medium-high heat. Add the cod fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through and flakes easily with a fork.
3. While the cod is cooking, prepare the salad by combining the thinly sliced fennel, orange segments, chopped dill, and vinegar in a bowl.
4. Toss the salad gently to combine the ingredients well.
5. Serve the pan-seared cod fillets on plates and top with the fennel and orange salad. Garnish with additional dill if desired.