Fish with Yogurt Sauce, Rice and Peas and Asparagus

Ingredients

• Fish150 g
• Rice3/4 cup (150 g)
• Peas1/4 cup (50 g)
• Asparagus1/2 cup (70 g)
• Yogurt1/4 cup (60 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Season the fish with salt and pepper to taste.

3. 3

   Step 3

   Heat the grill over high heat. Add the oil and spread.

4. 4

   Step 4

   Once the grill is heated, add the fish, reduce the heat to medium and cook for 3-4 minutes per side.

5. 5

   Step 5

   Remove when desired doneness is reached.

6. 6

   Step 6

   Simultaneously, heat a pot with a pinch of salt.

7. 7

   Step 7

   Add the peas to the pot and cut off the woody ends of the asparagus.

8. 8

   Step 8

   After 2 minutes, add the asparagus to the pot and continue cooking.

9. 9

   Step 9

   After 4 minutes, the vegetables should be ready. Remove and drain.

10. 10

    Step 10

    Mix the rice with the peas and season to taste.

11. 11

    Step 11

    For the yogurt sauce mix the yogurt, chopped or grated garlic and lemon juice in a bowl. Season with salt and pepper.

12. 12

    Step 12

    Optional: You can add any herb of your choice to the sauce (parsley, cilantro, thyme, etc.)

13. 13

    Step 13

    Serve the fish with yogurt sauce, rice and peas and asparagus on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Yogurt Sauce, Rice and Peas and Asparagus can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.