Fish with Browned Potatoes, Fresh Salad and Yogurt Dressing

Ingredients

• Fish150 g
• Potato1/2 medium (90 g)
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Yogurt1/4 cup (60 g)
• Mustard1 teaspoon (5 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Boil water in a pot over high heat. In the meantime, wash and cut the potato into wedges.

2. 2

   Step 2

   Once boiling, add the potato. Let boil for 8-10 minutes until soft without breaking. Drain.

3. 3

   Step 3

   Then, heat the grill over medium heat. In the meantime, clean the fish and add salt and pepper to taste.

4. 4

   Step 4

   Once heated, pour half the oil and add the fish. Cook each side for 3-4 minutes over medium heat.

5. 5

   Step 5

   Once cooked as desired, remove.

6. 6

   Step 6

   Cut the tomato and cucumber for the salad. Add salt and pepper and set aside.

7. 7

   Step 7

   Finally, heat the remaining oil in another pan over medium-high heat and, once heated, add the cooked potatoes.

8. 8

   Step 8

   Brown each side for 3 minutes over medium heat. Remove and set aside.

9. 9

   Step 9

   For the dressing: mix the natural yogurt with the lemon juice, mustard and salt and pepper to taste.

10. 10

    Step 10

    Serve the fish with brown potatoes, salad and yogurt dressing on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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