Prepare the cod by slicing it in half lengthwise, removing the central backbone and any trimmings. Season both fish fillets with salt, black pepper, and a generous amount of the chopped herb mixture (sage, rosemary, and parsley), then tie them together with kitchen twine to reconstruct the fish.
Place the tied fish into a baking dish, drizzle with a thread of olive oil, and add the shallots cut into wedges along with the orange zest cut into thin strips.
Bake in a preheated oven at 200°C (400°F) for about 40 minutes, periodically deglazing and basting the fish during cooking with the freshly squeezed orange juice and dry white wine.
Once cooked, remove the fish from the dish and simmer the pan juices down into a concentrated sauce. Spoon the sauce over the cod and finish with freshly chopped parsley.
Meanwhile, if serving with pasta, boil linguine in salted boiling water until al dente. Drain and toss gently directly in the pan with the cod pan sauce so that it is evenly coated. Garnish with a sprinkle of fresh chopped parsley and serve immediately, piping hot.
