Grilled Fish with Browned Potatoes and Zucchini and Carrot Salad

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Zucchini1/4 count (50 g)
• Carrot1/2 medium (30 g)
• Oil1 tablespoon (10 ml)
• Soy Sauce1 teaspoon (5 g)
• Garlic1/2 clove (2 g)

Instructions

1. 1

   Step 1

   Wash and cut the potato into pieces and put in a pot with boiling water. Let boil for 10-12 minutes.

2. 2

   Step 2

   In the meantime, grate the carrot and zucchini and cut the garlic into strips.

3. 3

   Step 3

   Heat a pan over medium heat. Once heated, pour half the oil (you can use sesame oil) and spread.

4. 4

   Step 4

   Add the garlic, zucchini and carrot. Stir well, cover and let cook for 5 minutes.

5. 5

   Step 5

   Add the soy sauce, mix well, cover and let cook for 3 more minutes. Turn off and you can add some chili pepper if desired.

6. 6

   Step 6

   Once the potatoes are ready, drain and add salt and pepper. Next, add salt and pepper to the fish.

7. 7

   Step 7

   Heat a pan over medium heat. Once heated, pour half the oil (you can use sesame oil) and spread.

8. 8

   Step 8

   Cook each side of the fish for 4 minutes. Cook each side of the potato for 2 minutes or until browned.

9. 9

   Step 9

   Once ready, season to taste and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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