Grilled Fish with Eggplant and Tomatoes

Ingredients

• Fish150 g
• Lemon Juice1 tablespoon (15 g)
• Tomato1/2 count (65 g)
• Eggplant1/2 cup (45 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Season the fish with half of the oil, lemon juice and salt and pepper.

2. 2

   Step 2

   Heat the grill over high heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

3. 3

   Step 3

   Once the fish is cooked to the desired doneness, remove it.

4. 4

   Step 4

   Meanwhile, slice the eggplant and tomato.

5. 5

   Step 5

   Add the remaining oil and cook on the same grill for 3 to 5 minutes per side.

6. 6

   Step 6

   Keep in mind that the tomato will cook faster, and you will have to remove it earlier.

7. 7

   Step 7

   Remove from the heat and serve with the fish. You can add some fresh basil leaves.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Grilled Fish with Eggplant and Tomatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.