Grilled Fish and Veggie Bento

1.In a small bowl, combine soy sauce, sesame oil, grated ginger, and minced garlic to create a marinade.

2.Season the fish fillets lightly with salt and pepper, then place them in the marinade. Let them marinate for 15 minutes in the refrigerator.

3.Preheat the grill or grill pan to medium-high heat.

4.While the fish marinates, prepare the vegetables: toss carrot sticks, zucchini slices, and red bell pepper strips with olive oil, dried thyme, dried oregano, salt, and pepper.

5.Place the vegetables on a baking sheet and roast in a preheated oven at 200°C (390°F) for 15-20 minutes until tender and slightly caramelized, turning halfway through.

6.Meanwhile, grill the marinated fish fillets for about 3-4 minutes on each side or until cooked through and nicely charred. Remove from heat and let rest for a few minutes.

7.Prepare the rice by mixing the cooked Japanese rice with rice vinegar, sugar, and salt. Stir gently to combine and fluff the rice with a fork.

8.To assemble the bento, place a portion of the seasoned rice in one compartment or section of the container.

9.Arrange the grilled fish fillets beside the rice.

10.Add the roasted vegetable medley next to the fish, ensuring a colorful and balanced presentation.

11.Sprinkle toasted sesame seeds over the rice and garnish the entire bento with fresh parsley or shiso leaves for a fragrant finish.

12.Cover and pack the bento for a nutritious, balanced lunch.