Fresh Salad with Grilled Fish and Oregano Potatoes

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Lettuce1 cup (35 g)
• Red Leaf Lettuce1 cup (35 g)
• Garlic1/2 clove (2 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water over high heat. While boiling, peel and cut the potato into similar sized pieces.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and boil for 8-10 minutes. Once done, remove and drain.

3. 3

   Step 3

   Place the griddle pan over high heat. While heating, season the fish with salt and pepper to taste.

4. 4

   Step 4

   Once heated, add half of the oil, spread and add the fish.

5. 5

   Step 5

   Cook for 3-4 minutes per side over medium heat, depending on the thickness of the fish. Remove and cut into pieces.

6. 6

   Step 6

   Cut the lettuce leaves and place in a bowl. Add the fish pieces and potatoes.

7. 7

   Step 7

   In a bowl mix the oregano with the chopped garlic, remaining olive oil, salt and pepper to taste.

8. 8

   Step 8

   Season the salad with the mixture and serve. If you wish, you can add a little lemon juice and/or chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fresh Salad with Grilled Fish and Oregano Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.