Steps
1. Season the reef cod fillet with salt and pepper.
2. Grill the fish until cooked through.
3. To make the pilpil sauce, heat olive oil in a pan, add minced garlic and red chili flakes, cook until fragrant.
4. For the charred carrots, toss sliced carrots with olive oil, salt, and pepper, then char in a hot pan.
5. To prepare the toum, blend garlic cloves with olive oil and salt until creamy.
6. For the rye granola, mix rye flakes with honey and olive oil, bake until golden and crispy.
7. Serve the grilled reef cod topped with pilpil sauce, alongside charred carrots, a dollop of toum, and a sprinkle of rye granola.