4-5 carrots, sliced
2 T EVOO
1 bunch green onions, diced
1 inch fresh ginger, finely diced
2 cloves garlic, crushed
1 T lemon juice
For the carrots:
Saute carrots, garlic, and ginger in EVOO until softened. Add squeeze of fresh lemon juice and green onions at end of cooking.
You don’t need the spinach, but I added 2 handfuls of spinach also. If you do this, just add it right at the end of cooking the carrots and cook until wilted.
For the fish:
1# wild cod (or any white flaky fish)
Place cod on top of aluminum foil. Drizzle with EVOO and a squeeze of fresh lemon juice. Add a little sea salt and pepper and a dash of oregano.
Grill until fish flakes and is opaque. (approx. 10 minutes)
Note: You can put the fish on the grill and then start the carrots.
Plate carrot and spinach mix first. Top with grilled fish. Add a few pistachios on top for extra crunch and serve.