Preparation time: 10 minutes
Cooking time: 20 minutes
 

For a festive variation, add some thinly sliced scallops to the sauce with a pinch of pink peppercorns.

1. In a saucepan, cook the carrots and potaotes in boiling water. Allow 20-45 minutes, depending on the size.
2. Meanwhile, prepare the sauce.
3. At the last minute, sear the cod in a little butter in a skillet. Season to taste with salt and pepper.
4. Spoon some of the scallop sauce onto 2 plates; plates a portion of cod in the center and garnish with some vegetables.