Fish with Root Vegetables and Tomatoes

5 medium carrots, peeled and grated

2 medium parsley-roots,grated

1 medium celery root, grated

2 large leeks (white parts only),chopped

1 jalapeño, chopped, seeds removed

5 mushrooms, chopped (optional)

1 – 2 medium onions, chopped and fried (optional)

1 clove of garlic, chopped

1 lb peeled plum tomatoes (canned)

dried basil and marjoram leaves, black pepper, salt and sweet paprika powder to taste

1 lb fillet of white firm flesh  fish (cod,  haddock preferred)

juice of 1 lemon

In 1/4 cup of water cook the carrots, celery root, leeks and parsley root until tender. Add the mushrooms, onions, garlic and tomatoes.  Cook until boil. Add spices and let cool.

Rinse fish fillets and pat dry.  Arrange fish in a rectangular baking dish. Drizzle a little lemon juice over each fillet, then sprinkle with salt, black pepper and sweet paprika powder. Bake at 350 degrees for 15 minutes. Let cool.

Spoon the cooked vegetables over fish. Refrigerate for a few hours before serving.