Cook: 45 - 50 minutes

Serves: 4

Method

Mix all the marinade ingredients except the sliced orange. Put the cod in a glass container, or non-metal dish/Tupperware, and add the marinade — gently rubbing to coat the fish.
Cover and refrigerate, ideally for 4+ hours or overnight. Take out of the fridge 20 minutes before roasting. If preparing it last minute, marinate at room temperature while the potato and fennel roasts.
Pre-heat oven to 200°C (fan) and line an oven tray/dish with baking parchment.

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Ingredients

Name: Recipe: Ginger and orange cod on potato and fennel
Prep time: 15 min
Cook time: 45 min
Yield: 4
Ingredients: 4 cod fillets 180g - 200g each; 500g potatoes, peeled and thinly sliced into rounds; 1 red onion, peeled and thinly sliced into rounds; 1-2 fennel bulbs (approx. 200g) core removed and thinly sliced; 1 tbsp parsley, finely chopped; 2-3 tbsp extra virgin olive oil; Marinade:; 2 tsp freshly grated ginger; 2 tbsp extra virgin olive oil; 2 unwaxed oranges, grated zest and juice; Sea salt and freshly ground black pepper, to taste; ½ unwaxed orange, sliced skin on to serve (optional)

4 cod fillets 180g - 200g each
500g potatoes, peeled and thinly sliced into rounds
1 red onion, peeled and thinly sliced into rounds
1-2 fennel bulbs (approx. 200g) core removed and thinly sliced
1 tbsp parsley, finely chopped
2-3 tbsp extra virgin olive oil
Marinade:
2 tsp freshly grated ginger
2 tbsp extra virgin olive oil
2 unwaxed oranges, grated zest and juice
Sea salt and freshly ground black pepper, to taste
½ unwaxed orange, sliced skin on to serve (optional)