Combine the chopped saffron with the olive oil in a small mixing bowl. Set to one side to infuse. Cook the baby carrots in a large saucepan of salted, boiling water for 12-15 minutes until just tender. Meanwhile, melt the butter in a large saucepan over a medium heat. Sauté the diced apple for 8-10 minutes, tossing and stirring occasionally, until soft. Heat most of the infused olive oil in a large frying pan over a medium heat at the same time. Season the cod fillets and pan-fry for 6-8 minutes, flipping halfway through cooking. Drain the carrots when they are ready and toss them in the remaining olive oil. Season them well and spoon onto serving plates. Remove the cod fillets from the pan when cooked and cut each fillet into 4 pieces. Slide the cut cod onto the plates next to the carrots. Spoon the diced apple around the plate. Garnish with the coriander leaves and a pinch of paprika before serving.
