Sautéed Cod with Purple Carrot Salad

Sautéed Cod with Purple Carrot Salad


  • 2 tablespoons oil
  • 600 grams cod (cut into 4 pieces)
  • 150 milliliters orange juice
  • 100 grams prunes (chopped)
  • 1 clove garlic (finely chopped)
  • 600 grams carrots (purple, peeled into ribbons)
  • 80 grams butter
  • 1 bunch parsley (chopped)


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