Fish with Grilled Sweet Potato and Olives

Ingredients

• Fish1.5 palm (150 g)
• Sweet Potato1 medium (180 g)
• Black Olives6 count (30 g)
• Paprika Powder1 pinch (1 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Wash and cut the sweet potato into not so thick slices.

2. 2

   Step 2

   Let boil for 8 minutes in salted water. They shouldn't be so soft. Then, remove and drain.

3. 3

   Step 3

   Preheat the grill over high heat, pour half the oil and brown both sides of the sweet potato slices.

4. 4

   Step 4

   For the fish: put a pan over high heat and, in the meantime, soak the fish into the oil. Add salt and pepper to taste and then paprika powder.

5. 5

   Step 5

   Once heated, add the fish and cook each side for 3-4 minutes over medium heat.

6. 6

   Step 6

   Once ready, serve the fish with the sweet potato and add the black olives.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Grilled Sweet Potato and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.