Hy-Vee Recipes and Ideas

Directions

1. Step1
   Grate zest from 1 orange and set aside. Cut away orange peel and pith from both oranges. Working over a bowl to catch the juice, cut between the membranes to release orange sections. Squeeze excess juice from the membranes of each orange into bowl. Set aside.
2. Step2
   Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add endive, cut-side-down, season with salt and pepper and cook until browned, about 4 minutes. Flip and brown the other side. Transfer to plate to keep warm.
3. Step3
   Add another tablespoon oil to the same pan and add fennel wedges, cut-side-down. Season with salt and pepper and cook until browned, about 4 minutes. Flip and brown the other side. Transfer to the plate with the endive and keep warm.
4. Step4
   Pour 1/4 cup reserved orange juice into a small saucepan. Stir in half the reserved orange zest (discarding remaining zest), 1-1/2 tablespoons white wine, shallot and tarragon stems. Bring to a boil and reduce to 2 tablespoons of liquid. Remove from heat and discard stems. Whisk in 4 tablespoons of butter, 1 tablespoon at a time. Stir in chopped tarragon and season with salt and pepper. Keep warm.
5. Step5
   Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Season cod with salt and pepper and cook until browned and just cooked through, about 4 minutes per side. Cook cod in batches, if necessary, adding more oil to the pan if needed. Remove from pan.
6. Step6
   Turn off heat and add remaining 1-1/2 tablespoons white wine to hot pan and scrape bits off the bottom of the pan. Stir in 6 orange segments and remaining 2 tablespoons butter. Stir until melted and creamy.
7. Step7
   Transfer fennel and endive to serving platter and drizzle with pan sauce. Top with cod fillets and garnish with remaining orange segments. Drizzle with shallot-tarragon sauce and garnish with tarragon leaves. Serve immediately.