Use a vegetable peeler to strip some strips of orange peel. Avoid the white part of the peel, as it tastes bitter. Juice the oranges and strain the juice.
Put the juice and the strips in a pan. 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 refrigerator.
Take the juice out of the refrigerator, remove the strips, 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 over four plates, creating a small well in each.
Divide the cod liver over the plates.
Garnish the dish with pomegranate seeds, coarse sea salt, and pink pepper.