Prepare the orange relish:

•Cut about ½ inch off the ends of the oranges to create flat surfaces at each end. Set one end on a cutting board or work surface and using a sharp paring knife, slice along the curve of the orange down the sides of the orange to remove the peel and pith.  Trim away any white pith that may remain. 

•Working over a bowl, slice into the orange lengthwise along one of the membranes all the way to the core. Repeat on the other side of the segment to release the segment from the membrane. Allow the segment and any juice to fall into the bowl. Remove any seeds. Repeat for each segment and orange.

•Add about 1/2 teaspoon of fresh thyme leaves. Drizzle with 1 tablespoon of extra-virgin olive oil and a splash of red wine vinegar. Sprinkle, to taste, with salt and a few grinds of fresh ground pepper. Stir to combine. Set aside to allow the flavors to come together while you prepare the fish.

For the fish:

•Preheat oven to 400 degrees Fahrenheit.  

•Line a 13×18 baking sheet with parchment paper. Drizzle the paper with olive oil. Place the cod fillets on the parchment, leaving space between each fillet for the zucchini crust. Season generously with salt and pepper.

•Using a mandoline, slice the zucchini crosswise into paper thin slices. Arrange the slices over the fillets to look like scales (see photos). Season the zucchini with salt and pepper. Drizzle with extra-virgin olive oil. Sprinkle the top with cornmeal. 

•Place in the oven and cook until the fillets are cooked through and the zucchini ‘scales’ start to crisp, about 25-30 minutes, depending on the size of the fillets.  

•Remove from oven. Plate each fillet alongside a few spoonfuls of the orange relish. Drizzle the plate with some extra virgin olive oil, garnish with thyme sprigs and serve!