Fish with Bacon and Salad

Ingredients

• Fish150 g
• Bacon1 slice (30 g)
• Arugula1/2 cup (10 g)
• Peas1/4 cup (50 g)
• Mustard2 tablespoon (28 g)
• Olive Oil1 tablespoon (10 ml)
• White Wine Vinegar1 tablespoon (14 g)
• Oil1 tablespoon (10 ml)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Put the peas in a pot with boiling water and let boil for 6 minutes. Drain.

2. 2

   Step 2

   Chop the onion with the bacon. Heat a pan over high heat and, once heated, pour half the oil and spread.

3. 3

   Step 3

   Add the onion with the bacon and a pinch of salt. Stir-fry for 3 minutes over medium heat or until the onion gets translucent.

4. 4

   Step 4

   Then boil some water in a pan over high heat.

5. 5

   Step 5

   Once heated, add the fish, cover and cook for 8 minutes over medium-low heat.

6. 6

   Step 6

   For the dressing: mix the remaining oil, mustard, salt and pepper to taste. If you want, you can add a pinch of stevia.

7. 7

   Step 7

   Serve the arugula in the bottom of the plate and then add the peas, the fish and the dressing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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