Use a vegetable peeler to slice some strips of orange peel. Avoid the white part of the peel, as it tastes bitter. Squeeze the oranges and strain the juice.
Pour the juice into a pan and add the orange peel. Simmer the juice over low heat until it is reduced by half. Do not let the juice turn brown, as discoloration indicates caramelization of the sugars, which is not desired for this dish.
Let the orange juice cool completely in the fridge.
Take the juice out of the fridge, remove the orange peel, and add a splash of lime juice for a bit of zest.
Whisk a few drops of sesame oil into the juice with a fork.
Divide the juice onto four plates.
Create a small well in the juice and place the cod liver into the well.
Garnish the dish with pomegranate seeds, coarse sea salt, and pink pepper.
