Instructions: In a large pot of boiling salted water, cook the carrots until they are tender but firm to the bite. Drain and allow them to cool to room temperature.

Cut the carrots into 1/4 inch-thick slices on the bias.

Transfer the carrots to a bowl, then toss them with a few drops of olive oil, 2 tablespoons of the shallots, sugar, salt and pepper to coat them evenly.

Use four 6- to 8 inch nonstick skillets or one large nonstick skillet that will accommodate all the ingredients. Distribute the slices of carrots across the inner bottom of the pans, slightly overlapping one another. Lay the cod in the center of the carrots. Season the cod generously with sea salt and pepper.

In a medium bowl, whisk together the lemon juice and extra-virgin olive oil.

Add the capers, mustard and chopped dill. Place the remaining 2 tablespoons shallots in a linen towel, squeeze them and rinse the towel under running cold water to remove the strong shallot juices. Squeeze out the excess water; stir the shallots into the sauce. Season with salt and a generous dose of black pepper to your taste. Reserve at room temperature.

Place the skillets on the lower rack of the oven and roast until the cod is opaque, slightly firm and done, about 10 to 12 minutes depending on the thickness of the fillets. Carefully remove the skillets from the oven, remembering that the handles are very hot.

With one or two spatulas, remove the carrots with the fish atop them and transfer all to the center of a warm serving plate. Repeat with the remaining servings.

Mix the vinaigrette again to combine and spoon it over the fish or serve in a sauce boat on the side. Garnish with a sprig of dill and serve immediately.

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