Step 1

Grate zest from 1 orange and set aside. Cut away orange peel and pith from both oranges. Working over a bowl to catch the juice, cut between the membranes to release orange sections. Squeeze excess juice from the membranes of each orange into bowl. Set aside.

Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add endive, cut-side-down, season with salt and pepper and cook until browned, about 4 minutes. Flip and brown the other side. Transfer to plate to keep warm.

Step 3

Add another tablespoon oil to the same pan and add fennel wedges, cut-side-down. Season with salt and pepper and cook until browned, about 4 minutes. Flip and brown the other side. Transfer to the plate with the endive and keep warm.

Step 4

Pour 1/4 cup reserved orange juice into a small saucepan. Stir in half the reserved orange zest (discarding remaining zest), 1-1/2 tablespoons white wine, shallot and tarragon stems. Bring to a boil and reduce to 2 tablespoons of liquid. Remove from heat and discard stems. Whisk in 4 tablespoons of butter, 1 tablespoon at a time. Stir in chopped tarragon and season with salt and pepper. Keep warm.

Step 5

Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Season cod with salt and pepper and cook until browned and just cooked through, about 4 minutes per side. Cook cod in batches, if necessary, adding more oil to the pan if needed. Remove from pan.

Step 6

Turn off heat and add remaining 1-1/2 tablespoons white wine to hot pan and scrape bits off the bottom of the pan. Stir in 6 orange segments and remaining 2 tablespoons butter. Stir until melted and creamy.

Step 7

Transfer fennel and endive to serving platter and drizzle with pan sauce. Top with cod fillets and garnish with remaining orange segments. Drizzle with shallot-tarragon sauce and garnish with tarragon leaves. Serve immediately.