-
1
In a medium skillet, heat 1 tablespoon of the oil.
-
2
Add the endives, cut sides down, season with salt and cook over moderate heat, until browned on the bottom, about 3 minutes.
-
3
Add 1 more tablespoon of oil to the skillet.
-
4
Turn the endives and cook over low heat until tender and golden brown, about 4 minutes longer.
-
5
Transfer to a plate and keep warm.
-
6
Add 1 tablespoon of oil to the skillet.
-
7
Add the fennel, cut sides down, season with salt and cook over moderate heat, until browned, about 3 minutes.
-
8
Add 1 more tablespoon of oil to the skillet.
-
9
Turn the fennel and cook over low heat until tender, about 4 minutes longer.
-
10
Transfer to the plate with the endives.
-
11
Grate 1 teaspoon of zest from the oranges.
-
12
Peel the oranges with a sharp knife, removing all of the bitter white pith.
-
13
Working over a bowl, cut in between the membranes to release the sections.
-
14
Squeeze 1/4 cup of juice from the membranes into a small saucepan.
-
15
Add the orange zest, vinegar, shallot and tarragon stems.
-
16
Boil over high heat until reduced to 2 tablespoons, about 3 minutes.
-
17
Remove from the heat and discard the tarragon stems.
-
18
Whisk in the butter, 1 tablespoon at a time, until the sauce is creamy.
-
19
Season with salt and pepper and stir in the chopped tarragon.
-
20
In a large nonstick skillet, heat the remaining 1 tablespoon of oil.
-
21
Season the cod with salt and pepper and cook over moderately high heat until richly browned and just cooked through, about 4 minutes per side.
-
22
Transfer the cod, endives and fennel to plates.
-
23
Arrange the orange sections around the cod.
-
24
Reheat the sauce, if necessary, but do not boil.
-
25
Pour the sauce over the cod, garnish with whole tarragon leaves and serve.
