Fish with Mashed Potatoes, Asparagus and Carrot

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Asparagus1/2 cup (70 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the potatoes. Boil for 10-12 minutes, remove and drain.

2. 2

   Step 2

   At the same time, clean the fish and season with salt and pepper to taste.

3. 3

   Step 3

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

4. 4

   Step 4

   Cook for 3-4 minutes per side over medium heat. Once done, remove.

5. 5

   Step 5

   Separately, place a pot with water over high heat. In the meantime, cut off the woody ends of the asparagus and cut into pieces.

6. 6

   Step 6

   Next, peel and dice the carrot. Once boiling, add the carrot to the pot and boil for 3 minutes, then add the asparagus and boil for 3 more minutes.

7. 7

   Step 7

   Once done, remove, drain and season with the remaining olive oil, lemon juice, salt and pepper.

8. 8

   Step 8

   To make the mashed potatoes, place the cooked potato in a bowl and mash until creamy.

9. 9

   Step 9

   Mix with the butter and milk. Add salt and pepper to taste.

10. 10

    Step 10

    Serve the fish with mashed potatoes and vegetable on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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