Take a deep baking dish and preheat the oven to 480°F (250°C). Remove the chanterelle mushrooms (picked in the fall) from the freezer. Things move quickly from here.
Brush the bottom of the dish with olive oil and sprinkle with coarse salt. Thinly slice the red onion and garlic cloves—remove the sprouts for easier digestion—then spread them evenly in the dish.

Place the sea bass fillets skin-side down in the dish.
Peel the carrot and slice it as thinly as possible. Roughly but neatly cut the leek. Rinse both quickly under cold water.
Spread the carrot and leek in the dish. Squeeze the lime and pour the juice over everything.
Add the chanterelle mushrooms to layer even more flavor.

Cut the cod into equal pieces. Drizzle with a little olive oil and a pinch of coarse salt.
Once the oven is ready, bake for about 15 minutes. Trust your instincts—when it’s golden and smells delicious, take the dish out. Serve right away and sprinkle with fresh parsley at the last moment. Enjoy!