Fish, Potato and Olive Oil Olive Salad

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Olives6 count (30 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe, you need rosemary, oregano and paprika. You don't need all the herbs. You can use anything you have at home.

2. 2

   Step 2

   Peel the potato and slice (not so thickly.) Then put in a pot with boiling water and let boil for 10-12 minutes.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, add salt and pepper to both sides of the fish and, if you want, you can also add paprika powder.

4. 4

   Step 4

   Once heated, pour half the oil, spread and then add the fish. Cook each side for 4 minutes over medium heat.

5. 5

   Step 5

   Cut the onion into thin strips and slice the olives. If you want, you can soak the onion into salted water to reduce its bitterness.

6. 6

   Step 6

   Once the potato is ready, remove and drain. If you want, you can put it under iced water to stop cooking process and prepare a cold salad.

7. 7

   Step 7

   Once the fish is ready, remove and put on a plate with the potatoes, onion and olives.

8. 8

   Step 8

   Season with the remaining oil, salt and pepper to taste. If you have rosemary and/or oregano, add.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish, Potato and Olive Oil Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.