When the balance of ingredients is just right, it doesn't take much to create a winning dish. Here, sweet and acidic navel oranges contrast the sharpness of red onion, bringing lots of flavor to light, flaky cod.
3 large navel oranges
1 tbsp. olive oil
1 medium red onion
4 cod fillets
Kosher salt and pepper
Cut away the peel and white pith of 2 oranges and cut into segments. Squeeze the juice from the membranes into a measuring up. Squeeze the juice of the remaining orange into the measuring cup (you should have about ¾ cup of juice total).
Heat the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until just tender, 5 to 6 minutes; transfer to a plate.
Increase the heat to medium-high. Season the fish with ¼ tsp each salt and pepper and cook until golden brown and opaque throughout, 3 to 4 minutes per side; transfer to a plate.
Return the onions to the skillet along with the orange juice and bring to a boil. Simmer until reduced by half. Add the oranges and cook until heated through. Serve over the salmon.
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