Curry Fish with Carrot and Onion Salad

Ingredients

• Fish150 g
• Onion1/4 count (38 g)
• Carrot1 medium (60 g)
• Lemon Juice2 tablespoon (30 g)
• Olive Oil2 teaspoon (7 ml)
• Curry1 teaspoon (2 g)

Instructions

1. 1

   Step 1

   Season the fish with half of the olive oil, lemon juice, half of the curry and salt and pepper to taste. Let it rest.

2. 2

   Step 2

   Separately, place a pan over medium heat. Meanwhile, peel and grate the carrot. Also, chop the onion.

3. 3

   Step 3

   Once heated, add the rest of the olive oil, spread and add the onion with a pinch of salt. Stir-fry for 5 minutes.

4. 4

   Step 4

   Add the carrot, the remaining curry, pepper to taste and mix well. Cover and cook for 5 more minutes. Turn off.

5. 5

   Step 5

   Place the grill over medium heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

6. 6

   Step 6

   Serve the curry fish with the salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Curry Fish with Carrot and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.