Light and tasty: Grilled fish with roasted vegetables recipe

Ingredients for 4 diners

• Za'atar leaves
• 1 turnip
• 1 Kohlrabi
• 1 parsley root
• Washed mint leaves
• Washed sage leaves
• Garlic
• 1 chopped onion
• Chicken broth
• Vegetable stew:
• 1 celery root

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Grilled fish with roasted vegetables

(Photo: Yaron Brener)

1. Grill the vegetables - Peel the root vegetables, wrap each vegetable separately in aluminum foil, season with a little salt, thyme, and olive oil, and grill them until they soften. Cut the onion into 1 cm slices, coat it with olive oil, and grill it.
2. Cut the grilled vegetables into quarters or wedges (depending on their size), place them in a pot, and pour chicken broth over them until covered. Add the leaves, season with salt to taste, and simmer over low heat for 20 minutes.
3. Prepare the fish - Season the fish with salt and pepper, stuff its belly with za'atar leaves, and rub its skin with a little olive oil. Grill the fish on both sides until it obtains a slightly brownish color on the outside and a pinkish color inside.
4. Place the fish on a plate, add the vegetable stew, and serve immediately.