1. Cook red rice by your normal method (bring to boil in water an inch above the rice in a cast iron pot, lid on, in medium oven until cooked).
2. Splash of olive oil in an oven proof dish, add slices of fennel. Pop the cod (frozen in this case) on top. Layer on slices of orange and a handful of olives.
3. Chuck in a glass of white wine - cover with foil and bake.
4. Shred and steam cabbage.