Fish, Artichoke and Bell Pepper Salad

Ingredients

• Fish200 g
• Artichoke1 cup (150 g)
• Red Bell Pepper1/2 count (60 g)
• Garlic1/2 clove (2 g)
• Olive 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 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. Once cooked as desired, set aside.

6. 6

   Step 6

   At the same time, preheat another pan over medium-high heat. Cut the bell pepper into strips and chop the garlic.

7. 7

   Step 7

   Add the the pan with 1/3 of the oil and sauté for 5-6 minutes over medium heat. Once the bell pepper is tender, set aside.

8. 8

   Step 8

   In the meantime, chop the artichokes. Then mix the fish with the bell pepper and artichokes.

9. 9

   Step 9

   Season with the remaining oil and vinegar. You can also use lemon juice instead of vinegar. Add salt and pepper and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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