Wash the carrots and peel long strips with a peeler. Peel garlic and chop finely. Wash the fish, dab dry and remove any bones with tweezers. Season fish with salt and pepper. Cut prunes smaller. Wash parsley, shake dry, pluck leaves from the stalks and chop
Heat the oil. Fry the fish for 3-4 minutes on each side. Heat orange juice in a second pan. Add prunes and garlic and simmer for 3-4 minutes. Fry the carrot strips briefly in the orange juice. Season salad with salt and pepper
Remove fish from the pan and keep warm for a short time. Put butter into the hot pan and let it foam up. Stir in parsley
Arrange fish on lukewarm carrot salad and sprinkle with parsley and butter foam