for 4 person

Oranges

1	blood orange rinsed with hot water, dabbed dry, or organic orange, thinly sliced
2 tsp	sugar
4 tbsp	olive oil
¼ tsp	Oriental spice mix
½ tsp	salt
400 g	carrots, quartered lengthwise
200 g	Brussels sprouts, halved

Fish

100 g	washed, prepared kale
400 g	monkfish fillets, cut into approx.
½ tsp	salt
¼ tsp	Oriental spice mix
a little	pepper

Rice

250 g	wild rice mix with lentils (e.g. karma)
100 g	kale
5 dl	water
1	blood orange, rinsed with hot water, dabbed dry, half of the zest and half of the juice
3 tbsp	sultanas
½ tsp	Oriental spice mix
½ tsp	salt

How it's done

Oranges

Spread the orange slices on a baking tray lined with baking paper, sprinkle with sugar.

Mix the oil, merquen and salt, set aside 1 tbsp. Mix the rest with the carrots and sprouts, distribute on the baking tray.

Bake

Approx. 20 mins. in the upper half of an oven preheated to 220°C. Remove the baking tray from the oven, set the orange slices aside. Turn the oven down to 180°C.

Fish

Mix the kale with the reserved spiced oil, spread on the vegetables. Season the fish and place it on the baking tray, place orange slices on the fish and continue baking for approx. 15 mins.

Rice

Mix the rice with the remaining ingredients in a pan, bring to the boil, cover and simmer while stirring occasionally for approx. 10 mins., remove from the heat and leave to absorb for approx. 5 mins. Serve the fish with the vegetables.

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