Preheat the oven to 200ºC (392ºF). Place the fillets on parchment paper and bake for 10 minutes, or fry them in a deep pan for 3 minutes.

Slice the cabbage thinly. Cut the carrots into sticks. Halve the corn and marinate with olive oil, salt, and pepper. Grill the corn for 15 minutes.

In a saucepan, add sunflower oil and fry the potatoes over high heat.

For Serving:
In small dipping bowls, place ketchup and mayonnaise. Divide the grilled corn into pieces, the carrot and cabbage salad, and the potatoes into various small dishes for 4 people, along with the MIMIKOS fillets. Enjoy!