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Curing the cod in sea salt and poaching in oil will give it a briny flavor which perfectly complements the zesty flavor of navel oranges.

Servings:

Total Time: 1hour 10mins

Ingredients:

• 1 (1 pound) skinless, center-cut cod fillet
• 1 tbsp coarse sea salt
• 4 medium navel oranges (peeled, pith removed)
• 6 tbsp extra-virgin olive oil
• Salt and freshly ground pepper
• 2 ounces mesclun
• cup small basil leaves
• 1 small sweet onion (finely sliced)
• small red bell pepper (minced)
• small green bell pepper (minced)

Directions:

1. Add the cod to a shallow baking dish and pat with sea salt, all over.

2. Cover the dish and transfer to the fridge for 60 minutes.

3. Working over a mixing bowl, and using a sharp knife, cut in between the membranes to release the sections of the orange into the mixing bowl. Gently squeeze the orange juice into the mixing bowl.

4. Transfer cup of orange juice to a mixing bowl.

5. Stir in 2 tbsp of oil.

6. Season the dressing.

7. Drain the orange sections and set any remaining orange juice to one side, for another use.

8. Thoroughly rinse the fish under cold water and using kitchen paper towel, pat dry.

9. In a frying pan, heat the remaining oil.

10. Add the fish and over medium-low heat, cook, while flipping over once and gently shaking the pan to prevent it from sticking, until the fish flakes when using a fork. This will take around 10 minutes. Transfer to a platter.

11. In a bowl, combine the mesclun and basil leaves, tossing with 2 tbsp of the dressing.

12. Transfer to plates and top with the sections of orange.

13. Flake the fish slightly and arrange on top of the orange.

14. Scatter the onion and peppers over the top and drizzle with the remaining dressing.

15. Serve and enjoy.