Fish and Bell Pepper Salad

Ingredients

• Fish200 g
• Red Bell Pepper1/2 count (60 g)
• Garlic1/2 clove (2 g)
• Lettuce1 cup (35 g)
• Red Cabbage1/2 cup (45 g)
• Artichoke1/2 cup (75 g)
• Oil1.5 tablespoon (15 ml)
• Vinegar1 tablespoon (10 g)

Instructions

1. 1

   Step 1

   For this recipe you can use canned artichokes or you can cook them in the microwave for 7 minutes over maximum temperature.

2. 2

   Step 2

   You can also boil the artichokes in a pot with water and a pinch of salt for 6 minutes.

3. 3

   Step 3

   Clean the fish, cut into pieces and add salt and pepper to taste.

4. 4

   Step 4

   Heat a grill over high heat. Once heated, pour 1/3 of the oil and add the fish.

5. 5

   Step 5

   Cook each side for 3-4 minutes over medium heat.

6. 6

   Step 6

   Chop the bell pepper with the garlic and add to the pan. Cook the fish for 5 minutes.

7. 7

   Step 7

   Once cooked as desired, remove and set aside.

8. 8

   Step 8

   Cut the lettuce and cabbage into strips. Chop the artichokes.

9. 9

   Step 9

   Put the cabbage, lettuce and artichokes on a plate. Season with the remaining oil and vinegar.

10. 10

    Step 10

    Add salt and pepper and serve the fish with bell pepper on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish and Bell Pepper Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.