Fish with Spinach Stew and Rice with Vegetables

Ingredients

• Fish200 g
• Rice1/2 cup (100 g)
• Tomato1/2 count (65 g)
• Zucchini1/4 count (50 g)
• Garlic1 clove (3 g)
• Spinach2 cup (60 g)
• Onion1/4 count (38 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked rice.

2. 2

   Step 2

   Preheat a pan over medium-high heat. Meanwhile, chop the garlic, tomato and zucchini.

3. 3

   Step 3

   Once heated, add half of the oil together with the vegetables and a pinch of salt.

4. 4

   Step 4

   Stir-fry for 5-7 minutes over medium heat or until tender. Add rice, salt and pepper to taste.

5. 5

   Step 5

   Cook for a few minutes to take flavor and set aside. At the same time, wash the spinach leaves and drain well.

6. 6

   Step 6

   Meanwhile, preheat a pan and add the onion with butter and a pinch of salt. Stir-fry for 5 minutes over medium heat.

7. 7

   Step 7

   Once the onion takes a transparent color, add the spinach and milk. Cover and cook for 2-3 minutes and set aside.

8. 8

   Step 8

   Place a pan over high heat. Next, clean the fish and salt and pepper to taste.

9. 9

   Step 9

   Once heated, pour the remaining oil and add the fish. Cook for 3-4 minutes per side and remove.

10. 10

    Step 10

    Serve the fish with spinach stew and rice with vegetables.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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