Baked cod with fennel, orange and olive salad and bread

Ingredients

For 1 serving

• Cod180 g
• Fennel0.5
• Orange1
• Black olives5
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, fish,

In season: December – March

Method

1. Turn the oven on to 190 °C (conventional). Pat the cod dry with kitchen paper, put it in a baking dish, season with salt, pepper and a drizzle of oil and bake for 15 minutes, until the flesh is white and flakes with a fork.
2. Meanwhile trim the fennel, removing the stalks and tougher outer layers, halve it and slice it very thinly.
3. Peel the orange to the flesh: cut off both ends, then slice away the peel and white pith with a knife following the curve of the fruit, and cut it into thin rounds, catching the juice.
4. Combine the fennel, orange with its juice and black olives; dress with the remaining oil, salt and pepper.
5. Serve the cod with the salad alongside and the bread.