Wash and dry the fillet. Blend a handful of black olives with extra virgin olive oil, adding the breadcrumbs gradually until you obtain a dense cream. Place the fillet on a baking sheet, sprinkle it with the olive mixture and grill at 180°C for about twenty minutes. Meanwhile, wash and finely sliced the fennel and orange and arrange them decoratively on a serving dish. Add oil, salt and pepper and place the grilled cod in olive crust in the centre of the dish.