Boil the potatoes and carrots in a large pot of water until fork tender. Approximately 10- 15 minutes. Drain vegetables.
Heat the olive oil in a large pan or wok. Add the chopped garlic until lightly browned.
Add the drained vegetables, flake salt, and 1 or 2 tablespoons of your favorite seasoning. Then toss to coat, and cook for a couple of minutes.
Serve with the Branzino. I like to serve it all on the same plate for a Mediterranean presentation.