Cod in a Sack with Fennel and Onion

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1 bulb fennel, cored and thinly sliced

1 large onion, thinly sliced

4 large cloves garlic, chopped

1/2 cup pitted and chopped good quality black and green olives

2 pounds cod fillets, cut into 4 portions (get thick pieces from the center cuts rather than tail-end pieces)

Salt and pepper

1/4 cup flat-leaf parsley, a generous handful, chopped

Extra-virgin olive oil, for generous drizzling

1 lemon

Crusty bread, to pass at table