Breaded Fish with Rice and Potato and Avocado Salad

Ingredients

• Fish200 g
• Egg1.1 medium (55 g)
• Breadcrumbs3 tablespoon (42 g)
• Oil1 tablespoon (15 ml)
• Rice3/4 cup (150 g)
• Potato1 medium (180 g)
• Avocado1/2 count (120 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Dice the potato and place in a pot filled with boiling water. Boil for 8-10 minutes. Once done, drain and set aside.

3. 3

   Step 3

   At the same time, beat the egg in a bowl and set aside.

4. 4

   Step 4

   In another bowl, place the breadcrumbs and salt and pepper to taste.

5. 5

   Step 5

   Place the fish in the egg mixture and then cover with the seasoned breadcrumbs. Repeat until completely covered.

6. 6

   Step 6

   Place a pan over medium heat and spread the oil.

7. 7

   Step 7

   Once heated, fry the fish over medium heat for 4-5 minutes on both sides until crispy. Remove and set aside.

8. 8

   Step 8

   In a bowl, mix the mashed avocado and diced potato. Season with lemon juice and salt and pepper to taste.

9. 9

   Step 9

   Serve the breaded fish with the salad and rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Breaded Fish with Rice and Potato and Avocado Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.