Coconut-Roasted Cod With Anchovy Salsa Macha

Directions

1. Arrange a rack in the center of the oven and heat to 325°F. Remove 5 wide strips of zest from 1 orange with a vegetable peeler, leaving white pith behind. Set aside. Using a paring knife, remove remaining peel and white pith from both oranges, being careful not to remove too much of the flesh. Slice the peeled oranges into ¼-inch-thick rounds, transfer to a small bowl, and set aside until ready to serve.
2. Stir coconut milk, the 5 zest strips, allspice berries, and ¼ teaspoon salt in a 13x9-inch baking pan. Arrange fish on top, season with 2 teaspoons salt and drizzle with the olive oil. Bake fish until the flesh is opaque and begins to flake, 15 to 20 minutes.
3. Meanwhile, heat the vegetable oil, garlic, and nuts in a large saucepan over medium heat until the garlic is golden brown and oil is lightly bubbling, 6 to 8 minutes. Use a slotted spoon to transfer garlic and nuts to a heat-proof medium bowl. Add the chiles to the oil and cook until the oil turns slightly reddish and the chiles are very fragrant and brick red colored, about 30 seconds. Remove the oil from the heat. Use a slotted spoon to transfer chiles to the garlic mixture and let cool for 5 minutes. Add sesame seeds to the hot oil and let sit until ready to use.
4. Puree the garlic-chile mixture, 1½ teaspoons salt, anchovy filets, and oregano in a food processor until coarsely ground. With the motor running, slowly drizzle in the sesame oil mixture until all the oil has been added and chiles and nuts are finely ground. Transfer to a serving bowl and set aside until ready to serve.
5. To serve as a main dish, transfer fish to a platter, breaking into large pieces. Spoon zest, allspice, and roasting juices over and around the fish. Top with salsa macha, reserved orange slices, parsley and cilantro leaves, and serve with roasted vegetables and rice. For tacos, top a warmed tortilla with pieces of fish, orange slices, the fresh herbs, and spoonfuls of salsa macha.