Fry sliced red onion in sunflower oil in a heavy pan for 3 minutes until softened.
Add the cinnamon stick and fry for an additional 2 minutes.
Add halved kumquats and cook for 4 minutes until they begin to soften.
Stir in sugar and vinegar.
Cover and simmer for 10 minutes until kumquats are completely soft.
Uncover and boil for 8 minutes until juices thicken into a marmalade.
Set the pan aside to cool.
Preheat your oven to 220°C.
Season cod fillets with salt and pepper.
Sear cod in a hot frying pan with olive oil skin-side down for 2 minutes.
Transfer to the oven and roast for 8 minutes until cooked through.
Blend green peppers and 125ml water into a smooth purée.
Strain the purée through a tea towel into a clean saucepan.
Bring the green pepper infusion to a boil.
Simmer for 5 minutes until the mixture thickens into a dressing.
Toss micro cress and fennel tops with olive oil and seasoning.
Plate the marmalade, top with cod, garnish with greens, and finish with green pepper dressing.