Heat the sunflower oil in a frying pan and fry the fish on both sides.
Instead of fillets, I had cod steaks, after roasting the fish, I removed the bones, it turned out to be replaced with fillets.
Peel the carrots and grate them into thin slices using a peeler or grater.
Chop the prunes and garlic.
In another pan, pour freshly squeezed orange juice, heat.
Add the sliced prunes and garlic and simmer for 3-4 minutes.
Add the carrots, mix, season with salt and pepper and simmer until the carrots are soft.
Remove the fish's bones.
Heat the butter in a frying pan. Cut the greens and put them in the hot oil for 5-7 seconds, turn off the heat, and mix.
Put the carrots on a plate, put the fish on top, pour the butter and herbs.
