How to make
Cut the fillet into pieces, season it with salt and black pepper and leave it for 1 hour.
Roll the fish in flour and fry the cod in heated oil, until it aquires a golden color and then place it onto kitchen paper.
Clean and grate the carrots. Also clean and cut the onions.
Stew the vegetables along with the tomato paste, season with spices, add about 3.4 fl oz (100 ml) of water and cook, until the water evaporates.
At the bottom of the tray, add some of the vegetables, then the fillet and cover the fish with the vegetables.
Leave the fish dish to cool slightly.
Put the cod fillets with vegetable topping in the refrigerator for 2-3 hours, or it can be eaten warm.
