Clean the cod fillet well and remove the bones. Salt the fillet about 30 minutes before it is ready. Tip: it is best to salt the fillet 24 hours before cooking, this will keep the meat firmer during baking.
Clean the cabbage well and cut it into small pieces. Blanch in boiling water for about 3-4 minutes. Rinse the cabbage in ice water, squeeze out the liquid and set aside. Peel the carrots, parsley root, parsnips and shallots and cut into small pieces or cubes. Wash the citrus fruits, grate the peel and squeeze out the juice.
Heat the olive oil in a Dutch oven or deep skillet and sauté the root vegetables and shallots. Add curry paste and mix with vegetables. Choose curry paste according to taste or degree of spiciness. There are usually three color options in the trade: yellow, red and green. Yellow is quite mild, red is of medium sharpness, and green is for those who like very hot.
Add coconut milk and broth. Pour lemon and orange juice and put kaffir lime leaves in the drink. Salt everything a little, sweeten with honey and simmer for 10 minutes. Add cabbage and mix with other ingredients. Let the curry cook for another 10 minutes. Tear off the coriander leaves from the stems, reserving some for garnish.
Heat olive oil in a pan and fry the fish fillet from the skin side until only the upper part of the meat becomes transparent. Turn over and fry briefly on the meat side. While frying, pour a spoonful of olive oil from the pan over the fillets several times. Put the sesame seeds in a pan and fry briefly without fat.
Arrange the curry on plates and place 1 fried fish fillet on each. Sprinkle with toasted sesame seeds and garnish with coriander leaves.