Cook wholemeal rice in salted water, following the cooking time on the package.
Cut vegetables to taste and saute in a pan with a drizzle of oil and the garlic clove. Season with salt and cook for a few minutes. The vegetables should be crispy (add a drop of water if needed during cooking).
Drizzle with soy sauce and turn off the flame.
Season the almond flour with salt, pepper and lime zest then bread the cod fillets so that they are completely coated with it.
Cook in a hot pan with a drizzle of oil until golden brown on all sides.
Drain the rice and stir-fry in the pan with the vegetables.
Plate the vegetable rice on the base of the plate, overlap the breaded cod fillet, and decorate with a lime slice and zest.