Heat oven to 400 F.  Arrange cod pieces in a baking dish.  In a small bowl, combine 1 tablespoon of the olive oil with the lemon juice, orange zest, 1/8 teaspoon of salt, and pepper.  Spoon the mixture onto the cod in equal amounts.  Bake for 10-12 minutes or until desired doneness.

While the cod is baking, in a small bowl combine the remaining 1 tablespoon of olive oil, 1/8 teaspoon of salt, pepper, vinegar, orange juice, shallot, coriander, honey, and oregano; set aside.  Halve and core the fennel bulb, then thinly slice and place in a bowl. Add the grapes and the dressing, and toss to combine.

Serve the cod topped with the fennel and grape salad.  Garnish with 1 tablespoon chopped fennel fronds.

Prep Time: 10 minutes
Cook Time: 15 minutes