Ingredients

Vinaigrette:
1 tablespoon minced shallots
1/2 cup pitted Kalamata olives , sliced in half
1/4 cup orange juice (about 1 orange)
3 tablespoons olive oil
Kosher salt and pepper , to taste

Fish:
2 cups dry white wine
1 tablespoon fennel seeds
1/4 cup orange juice (about 1 orange)
3 tablespoons lemon juice (about 1 lemon)
2 bay leaves
4 (6-ounce) cod fillets
Pinch kosher salt

Description

Recipe For Poached Cod With Olive And Orange Vinaigrette, As Seen In The May 2006 Issue Of 'O, The Oprah Magazine.'

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