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Heat a medium based, oven-proof sauté pan over a gentle heat.
Add olive oil and colour the cod skin side down until golden brown but still undercooked on the flesh side.
Remove from the pan and add the diced onion and fennel.
Sweat in olive oil for ⅔ minutes with a pinch of salt.
Add the saffron and cook for a further ⅔ minutes, deglaze the pan with cider and add 20g butter, return the cod to the pan and add the crème fraiche and clams.
Bake at 190c for 7 minutes.
Finish with picked sea herbs and serve.