Fish with Rice and Tomato and Cabbage Salad

Ingredients

• Fish200 g
• Rice1 cup (200 g)
• Tomato1/2 count (65 g)
• Cabbage1/2 cup (45 g)
• Basil4 count (2 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Clean the fish and season with salt and pepper to taste.

3. 3

   Step 3

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

4. 4

   Step 4

   Once the fish is cooked to the desired doneness, remove. Cook for 3-4 minutes per side over medium heat.

5. 5

   Step 5

   Meanwhile, cut the tomato into similar sized pieces and the cabbage into strips.

6. 6

   Step 6

   Chop the basil leaves and mix with the remaining olive oil and lemon juice. Season to taste with salt and pepper.

7. 7

   Step 7

   Dress the salad with the mixture.

8. 8

   Step 8

   Serve the fish with rice and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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