Breaded Fish with Sautéed Potatoes and Onions

Ingredients

• Potato1 medium (180 g)
• Onion1/2 count (75 g)
• Fish150 g
• Breadcrumbs2 tablespoon (28 g)
• Parsley1 tablespoon (4 g)
• Black Olives4 count (20 g)
• Oil2 teaspoon (10 ml)
• Egg1/2 count (28 g)

Instructions

1. 1

   Step 1

   Heat a pot over high heat until the water boils. In the meantime, peel and cut the potatoes into not so thick slices. Then cut the onion into strips.

2. 2

   Step 2

   Once the water is boiling, add the potatoes and let boil for 8 minutes. Then, remove and drain.

3. 3

   Step 3

   Heat a pan over high heat and, once heated, add half the oil with the onion and stir-fry for 5 minutes.

4. 4

   Step 4

   Once the onion is transparent, add the parsley and olives. Add salt and pepper and stir.

5. 5

   Step 5

   In a bowl, beat the egg and soak the fish completely.

6. 6

   Step 6

   Next, season the breadcrumbs with salt and pepper, and cover the soaked fish with the seasoned breadcrumbs.

7. 7

   Step 7

   Heat a pan over high heat and, once heated, pour the remaining oil. Add the fish and brown each side for 3 minutes.

8. 8

   Step 8

   Serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Breaded Fish with Sautéed Potatoes and Onions can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.