Grate the peel from 1 orange, then remove the peel from the oranges so that the white skin is completely removed. Cut oranges and tomatoes into slices. Finely dice shallots, mix with olive oil, orange zest, garlic and juice of one lemon.
Divide cod into 8 pieces. Place in a large ovenproof dish (approx. 35 x 25 cm) with tomatoes and oranges. Season with salt and pepper and drizzle with orange oil. Place the caper apples on top. Bake in the heated oven at 180 degrees on the second rack from the bottom for 15 to 20 minutes (convection oven 180 degrees ). Bring to table sprinkled with caper apples and basil.
Handle:
Cut the top and bottom of the oranges evenly. Next, peel the peel from top to bottom in strips so thick that the white skin is completely removed.
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