Prepare all the ingredients for cod with grilled vegetables. Scrape the winter carrot clean. Wash red bell pepper, red pepper and scraped winter carrot. Remove the seeds from the red bell pepper and cut into large pieces. Remove the seeds from the red pepper and chop them as finely as possible.

Finely chop the garlic and chop the shallot. Cut the winter carrot into large pieces. Divide the broccoli into florets, peel and slice the stem.

Prepare the barbecue at 200 – 210 gr. C. with an indirect zone.

Line a baking tray or oven dish with parchment paper. Divide the broccoli, winter carrot and red bell pepper over the lined baking tray or oven dish. Mix 20 grams of Braai Rub No 1 together with 20 ml of olive oil in a bowl, stir well with a whisk. Drizzle this over the vegetables.

Roast these vegetables on the barbecue for 20 minutes. Turn the vegetables over once after 10 minutes.

In the meantime, make the dressing, mix 20 ml olive oil, 20 ml apple cider vinegar, finely chopped garlic and shallot together in a bowl. Stir through 20 grams of Braai Rub No. 1.

Pour the dressing into an aluminum container or oven dish. Pass the cod through the dressing so that it is well distributed. If necessary, sprinkle a little Braai Rub No 1 over the cod.

Place the cod in the barbecue and cook it for about 15 minutes to a core temperature of 58 – 60 gr. C.

Meanwhile, coarsely chop the flat parsley.

When the cod is cooked, remove it from the barbecue with the grilled vegetables. Scoop up the warm grilled vegetables and spread the coarsely chopped parsley through it. Pour over the dressing from the cod dish. Place the cod on top.

Serve the cod with grilled vegetables.

See here for more fish dishes: https://www.melebest.com/fish-dishes/

Have fun barbecuing.