Cod with tagliatelle and fennel watercress salad

Light the barbecue or preheat the oven to 180 ° C.

Cut the onions into thin rings and spread over the middle of 4 (per 4 persons) sheets of aluminum foil. Divide the leaves of 2 sprigs of tarragon over the onion and put the cod fillet on.

Clean the orange and grate the orange peel of this orange. Divide 1 tsp rasp over the pieces of fish and sprinkle with pepper and salt and spread the butter over it.

Fold each sheet of aluminum foil as a package. Make sure that no air can escape.

Carefully place the packets on the barbecue and grill them with the lid on for about 12 minutes until done (or place the packets on a rack and cook in the center of the oven for approx. 12 minutes).

In the meantime, remove the (orange and white part of the) skin from both oranges and cut the segments between the fleece.

Collect the juice. Cut the bottom of the fennel tubers, halve in length and cut into wafer-thin slices. Cut the watercress coarsely.

Mix the juice with the oil, pepper and salt. Divide the fennel, watercress and orange slices over a flat dish and drizzle with the dressing.

Cook the pasta in 4 minutes until al dente. Cut the rest of the tarragon finely and mix with the oil and pepper. Puree with the hand blender and mix through the paste.

Take the fish packages from the barbecue or from the oven. Spread the pasta over the plates and carefully open the packages (beware of the hot steam!).

Divide the fish, vegetables and sauce over the pasta and serve the salad.