Directions

1. Rinse the carrots, prepare, cut in half lengthways and cut into thin diagonal slices.
2. Rinse the ginger, prepare and finely chop.
3. Mix the slices of carrot with the rapeseed oil, chopped ginger and orange juice, and season with salt and pepper.
4. Marinate the slices of carrot overnight or for at least one hour.

Preparation

1. Preheat oven to 160° degrees. Roast the marinated carrots in the oven at 160° degrees for 13-15 minutes. 5 minutes before the end of roasting, sprinkle the sesame seeds over the carrots and finish off roasting.
2. In the meantime, bring 2 dl of water to the boil, add the rice and cook until done for 15-20 minutes. While the rice is cooking, line a pan with baking parchment. Brush with a little rapeseed oil.
3. Season the cod fillets with salt and pepper and fry in the pan on both sides.
4. Add the pine nuts to an ungreased pan, roast until golden-brown and mix into the rice once it is done.
5. Serve the rice, fish and carrots together.