Sautéed Cod With Purple Carrot Salad - cooking recipe

Ingredients

2 tbsp oil
600 g cod, cut into 4 pieces
150 ml orange juice
100 g prunes, chopped
1 clove garlic, finely chopped
600 g purple carrot, peeled into ribbons
80 g butter
1 small bunch parsley, chopped

Preparation

Heat oil in a frying pan, season fish and saute on each side for 3-4 mins. Set aside.
Meanwhile, heat orange juice, prunes and garlic and cook for 3-4 mins. Add carrot ribbons, season and cook for 2 mins.
To finish, heat butter in a saucepan and add parsley. Serve fish with parsley butter and carrot salad on the side.