Body And Soul Recipe

Name: Body And Soul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: The grains; 1/3 cup brown teff grains; 1 cup long grain brown rice; 1 1/2 cups carrot juice; 1 3/4 cups fish broth; 1/2 cup finely grated carrot; 1/2 inch ginger, peeled and grated; 1 teaspoon Meyer lemon zest; pinch of Maldon salt flakes; The fish; 2 tablespoons olive oil; 1 pound filet of sole; fresh milled pepper to taste; pinch of Maldon salt flakes; water just enough to cover the fish; 1 Meyer lemon, thinly sliced; 1 tablespoon chopped flat leaf parsley and sprigs of fresh dill; 1 cup roast carrots and parsnips with garlic and onions (see other recipe); lemon wedges for garnish; fresh dill for garnish; sprinkle of sweet paprika, optional garnish

Servings: persons

The grains
1/3 cup brown teff grains
1 cup long grain brown rice
1 1/2 cups carrot juice
1 3/4 cups fish broth
1/2 cup finely grated carrot
1/2 inch ginger, peeled and grated
1 teaspoon Meyer lemon zest
pinch of Maldon salt flakes
The fish
2 tablespoons olive oil
1 pound filet of sole
fresh milled pepper to taste
pinch of Maldon salt flakes
water just enough to cover the fish
1 Meyer lemon, thinly sliced
1 tablespoon chopped flat leaf parsley and sprigs of fresh dill
1 cup roast carrots and parsnips with garlic and onions (see other recipe)
lemon wedges for garnish
fresh dill for garnish
sprinkle of sweet paprika, optional garnish

1
Heat the teff grains in a pan. Combine all the ingredients in a rice cooker or pan. Bring to a boil and let cook until tender, about 40 minutes.
2
In a shallow baking pan coat the bottom with olive oil. Season the fish with salt and pepper. Place the fish on top of the olive. Arrange the lemon slices, parsley, and dill on top. Pour water in the pan just enough to cover the top of the fish. On top of this arrange the roasted carrots and parsnips, with whatever other vegetables you have also roasted before (golden beets, yellow peppers, onions, garlic). If you don't have roasted carrots, then some plain cooked carrots and parsnips will do.They will contribute to the broth flavor.
3
Bake in a 350 degree oven until the fish is cooked, about 20 minutes.
4
Dish out the grains first. Serve the fish next to the grains. Top with the carrot and parsnips (with beets and peppers). Ladle the broth from the fish over everything. Serve with lemon wedges, fresh dill and a sprinkle of paprika.

332

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: The grains, 1/3 cup brown teff grains, 1 cup long grain brown rice, 1 1/2 cups carrot juice, and more.

Yes, Body And Soul falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Body And Soul

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions