Recipe: Ginger and orange cod on potato and fennel - The Jewish Chronicle

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)