Fish with Potatoes and Sautéed Vegetables

Ingredients

• Fish150 g
• Zucchini1/4 count (50 g)
• Garlic1 clove (3 g)
• Scallion1 tablespoon (5 g)
• Potato1 medium (180 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   You can also use small potatoes.

3. 3

   Step 3

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

4. 4

   Step 4

   Next, clean the fish and season with lemon juice, salt and pepper to taste.

5. 5

   Step 5

   Heat the grill over high heat. Once heated, pour half the oil and add the fish.

6. 6

   Step 6

   Cook each side for 3-4 minutes over medium heat and, once cooked as desired, remove.

7. 7

   Step 7

   At the same time, cut the bell pepper with the zucchini and chop the garlic with the scallion.

8. 8

   Step 8

   You can use red and/or yellow bell pepper.

9. 9

   Step 9

   Heat the remaining oil in another pan and, once heated, add the vegetables with a pinch of salt.

10. 10

    Step 10

    Saute over medium heat for 5-7 minutes or until tender. Then add salt and pepper, the scallion and turn off.

11. 11

    Step 11

    Serve the fish with potatoes and sauté vegetables on a plate. You can sprinkle with some sesame seeds.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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