In a pan, cook the Cod for a few minutes.
On a cutting board, cut the courgette and carrot into brunesa (regular small pieces). Arrange the vegetables on a tray with a drizzle of olive oil and seasoned with flower of salt.
Meanwhile, cut the base of the cocktail onions, arrange on a tray and cover them with salt. Place both trays in the oven at 180ºC for 30 minutes.
In a bowl, add the previously shredded Cod, the courgette, the carrot, the chopped parsley and the peeled and cut onion.
Drizzle with a drizzle of oil. Season with fleur de sel, and finally toss everything together.