Fish with Tomato Sauce, Cooked Vegetables and Potatoes

Ingredients

• Fish200 g
• Parsley1 tablespoon (4 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Green Beans1/4 cup (25 g)
• Carrot1/2 medium (30 g)
• Spinach2 cup (60 g)
• Asparagus2 medium stalk (32 g)
• Olive Oil1 tablespoon (10 ml)
• Potato1 medium (180 g)

Instructions

1. 1

   Step 1

   Wash the potato well and place in a pot of boiling water for 15 - 20 minutes. Remove when softened; you can check using a fork.

2. 2

   Step 2

   Place a pan over high heat. Meanwhile, grate the tomato and chop the garlic.

3. 3

   Step 3

   Once heated, add half of the oil, spread and add the garlic and tomato. Season with salt and pepper and cook over medium-low heat.

4. 4

   Step 4

   Wash the vegetables, cut off the woody ends of the asparagus, the ends of the green beans and cut the carrot into sticks.

5. 5

   Step 5

   Bring a pot of water to boil. Once boiling, add the carrot and the green beans and boil for 6 minutes.

6. 6

   Step 6

   When there are 3 minutes left, add the asparagus. Remove the vegetables and add the spinach for 30 seconds. Once done, remove, drain and set aside.

7. 7

   Step 7

   Heat the remaining oil in a pan and once heated, add the fish. Brown on both sides for 4 minutes over medium heat.

8. 8

   Step 8

   Once the tomato is done, turn off and add the parsley. Separately, season the cooked vegetables with lemon juice, salt and pepper. Optional: Add oregano.

9. 9

   Step 9

   Serve the potato with the vegetables. Place the spinach as a base and top with the fish.

10. 10

    Step 10

    Pour the tomato sauce over the fish and sprinkle some parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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