Fish Salad with Potatoes, Eggs and Olives

Ingredients

• Fish120 g
• Potato1 medium (180 g)
• Egg1 count (55 g)
• Olives5 count (25 g)
• Olive Oil1/2 tablespoon (5 ml)
• Oregano1 pinch (1 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   Place two pots filled with water over high heat. Meanwhile, cut the potato into not so thick slices.

2. 2

   Step 2

   Once the water is boiling, add the egg in one pot and the potato slices in the other. Let boil for 8 minutes and turn off.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add half of the oil, spread and place the fish.

4. 4

   Step 4

   Cover and cook over medium heat for 6 minutes. Once done, flake and set aside.

5. 5

   Step 5

   Simultaneously, cut the bell pepper into strips and cut in thirds. Set aside.

6. 6

   Step 6

   In a plate, place all the ingredients. Season with the remaining oil, oregano, salt and pepper.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish Salad with Potatoes, Eggs and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.