Roasted root vegetables with brown rice and grilled garlic fish

Ingredients

• 50 g Carrots
• 30 g Parsley root
• 50 g Beetroot
• 50 g Celery root, peeled
• 75 g Brown rice
• 5 g Oilve oil
• 5 g Dried green spice at your favour and mood
• 1 pinch Table salt
• 0.05 g Black pepper, ground
• 1 clove Garlic
• 150 g Fish fillets, cod

Method

1. Cook the brown rice in a little oil, then simmer in double amount of water under a lid.
2. Peel the vegetables, cut lengthways, season with salt, pepper and seasoning.
3. Preheat the oven to 180 °C and bake it until tender.
4. Salt and season the fish, rub with the garlic and fry both halves in a little oil.
5. Serve with the brown rice and vegetables.