Garlic Fish with Potatoes and Cabbage and Bell Pepper Salad

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Garlic1 clove (3 g)
• Cabbage1/2 cup (45 g)
• Red Bell Pepper1/2 count (60 g)
• Onion1/4 count (38 g)
• Oil1 tablespoon (10 ml)
• Yogurt2 tablespoon (30 g)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 teaspoon (5 g)

Instructions

1. 1

   Step 1

   Wash and cut the potato into wedges. Boil for 8-10 minutes or until tender, but not falling apart.

2. 2

   Step 2

   Place a pan over high heat. While heating, slice the garlic and season the fish with salt and pepper.

3. 3

   Step 3

   Once heated, pour in half of the oil and add the garlic. Reduce the heat to low and brown the garlic for a few seconds.

4. 4

   Step 4

   Remove the garlic and add the fish. Increase the heat to medium and cook for 3-4 minutes per side.

5. 5

   Step 5

   In another pan, heat the remaining oil and brown the potatoes on both sides. Once ready, turn off.

6. 6

   Step 6

   For the salad, dice the bell pepper, onion and cabbage.

7. 7

   Step 7

   If you wish, you can wash the onion with water and salt to reduce the bitterness and soak the cabbage in hot water for 10 minutes to soften.

8. 8

   Step 8

   For the dressing: Mix the plain yogurt with lemon juice, mustard, salt and pepper to taste. Pour the dressing over the salad and mix well.

9. 9

   Step 9

   Serve the garlic fish with potatoes and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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