Preheat the oven to 240 (convection oven 220) degrees.
Rinse the potatoes thoroughly and cut them lengthwise into pieces. Rinse the fennel bulbs, quarter them and remove the stalk. Melt the butter in a roasting pan. Pour in potato pieces, fennel, half of the sage leaves and half of the fennel seeds. Salt, season with pepper and mix everything together, spreading it smoothly and put it in the stove.
Rinse the cod, dry it and tie it like a roll roast. After 15 minutes, place the fish on top of the peanut-fennel mixture. Evenly distribute the rest of the sage leaves as well as the fennel seeds on top. Roast in the stove for one hour.
Halfway through the roasting time, turn the fish to the other side and also turn the vegetables to the other side. Serve immediately.
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