1. Cut the cod fillet into 4 portions, place them on a baking sheet brushed with olive oil and bake for 15 minutes in a preheated oven at 53°C.
  2. Peel the carrots and cut them into thin pieces.
  3. Place the carrots in a saucepan, cover with water and a pinch of salt and sugar and bring to a boil.
  4. When the water has evaporated, add the butter to the pan and stir gently to coat the carrots.
  5. Arrange a few glazed carrots on each plate and then place a cod fillet on top.