Cook the orange skin, ginger & cardamon in 25g1 oz butter for 2 minutes then add the marmalade & bring to the boil. Remove from the heat & add orange segments then leave to cool.

Cook the sliced onions in hot oil til nicely brown. Next cook the red cod in butter in a moderately heated pan.

To make the tortilla, combine the flour, baking powder, salt, oil & water to form a dough, & knead well. Rest for 15 minutes.

Divide the dough into 16 pieces. Roll each out into paper thin circles. In a very hot dry pan cook each for 5 seconds each side, stack atop each other & cover with a slightly damp cloth.

Serve the tortillas, fish, marmalade, onions & sour cream, in separate bowls, fill your own tortillas - fold & enjoy.