Garlic 5 g – 1 clove
Raw cod fillet 120 g – 1 piece
Fresh dill 6 g – 1 tbsp
Honey 5 g – a teaspoon
Mustard 5 g – 1 tsp
Olive oil 5 g – 1 tsp
Brown rice 75 g – 3/4 bag
Ground black pepper – a pinch
Lemon juice 10 g – 1 tbsp
Salt – a pinch
Baby leaves mild mixture (BL) – 100g – serving
Carrots 100 g – 2 pieces
Apple 80 g – 1/2 of medium-sized apple
Linseed oil 5 g – 1 tsp
Lemon juice 5 g – 1 tsp
Wash the cod fillet and dry it thoroughly with a paper towel.
Squeeze the garlic through the press and rub with salt.
Sprinkle the fish with lemon juice, rub with garlic and salt, sprinkle with pepper and set aside for 30 minutes in the refrigerator.
Mix the oil with mustard and honey, and finely chop the dill.
Brush the cod with honey and mustard marinade, sprinkle with dill and grill in the oven or grill pan for about 5 minutes on each side (depending on the thickness of the fish).
Boil the rice according to the recipe on the package.
Peel the carrot and apple and grate it on a large-mesh grater.
Add lemon juice and linseed oil.
Mix with a mild mixture.
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