Grilled Fish with Mashed Potato and Zucchini with Carrot Salad

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Zucchini1/2 count (100 g)
• Carrot1/2 medium (30 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes until soft but not falling apart.

2. 2

   Step 2

   Next, clean the fish and season with salt and pepper to taste.

3. 3

   Step 3

   Place the grill over high heat. Once heated, pour half of the oil and add the fish.

4. 4

   Step 4

   Cook for 3-4 minutes per side over medium heat. Once done, remove.

5. 5

   Step 5

   At the same time, preheat another pan and pour the rest of oil.

6. 6

   Step 6

   Slice the zucchini and add to the pan. Cook for 2 minutes per side over medium heat.

7. 7

   Step 7

   Then add the grated carrot, salt and pepper to taste. Mix well, cover and cook for a few minutes.

8. 8

   Step 8

   If you wish, you can add a pinch of curry, paprika or powder garlic.

9. 9

   Step 9

   To make the mashed potato, place the cooked potato in a bowl and mash until creamy.

10. 10

    Step 10

    Mix with the butter and milk. Season with salt and pepper.

11. 11

    Step 11

    Serve and, if you wish, you can add chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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