Roasted Cod With Tangerine Sauce

1. 1

   Preheat the oven to 500 degrees; if you have a baking stone, use it.

2. 2

   Finely grate the zest of the tangerines, without grating any of the bitter white part.

3. 3

   (On a good grater, you should be able to get away with one swipe per section of skin, rather than rubbing over and over.)

4. 4

   Set aside.

5. 5

   Juice the tangerines, and measure 1 1/4 cups of the juice.

6. 6

   Set the juice in a small saucepan over medium-high heat, bring to a boil and reduce, stirring occasionally, to about 1/2 cup; this will take at least 10 minutes.

7. 7

   Place a large ovenproof skillet, preferably nonstick, over high heat, and add the tablespoon of olive oil.

8. 8

   If necessary, cut the cod into serving pieces so it will fit into the skillet.

9. 9

   When the oil smokes, pour out any excess.

10. 10

    (You need only a film.)

11. 11

    Add the fish and put the skillet in the oven; set a timer for 6 minutes.

12. 12

    The fish is done when it offers little or no resistance when a thin-bladed knife passes through it and when the flesh is opaque, or nearly so, throughout.

13. 13

    Unless unusually thick, it will be done in about 8 minutes.

14. 14

    While the fish is cooking, season the tangerine sauce with salt and cayenne; it should have something of a bite.

15. 15

    Add the coriander, if you choose.

16. 16

    Whisk in the butter or oil a little at a time, until the sauce is smooth and thick.

17. 17

    Taste, adjust seasoning and add the grated zest; cook 15 seconds longer.

18. 18

    Serve the fish with the sauce spooned over it, and garnish with the herb.

* Per serving · 4 servings · Values may vary.