Grilled Fish with Mashed Potatoes and Asparagus

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Milk2 tablespoon (30 ml)
• Butter1/2 tablespoon (15 g)
• Asparagus1 cup (140 g)
• Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Peel and dice the potatoes. Then put in a pot with boiling water and let boil for 10-12 minutes or until soft.

2. 2

   Step 2

   In the meantime, season the fish with half the oil and salt and pepper.

3. 3

   Step 3

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

4. 4

   Step 4

   Remove when desired.

5. 5

   Step 5

   At the same time, remove the bottom or hard part of the asparagus.

6. 6

   Step 6

   Preheat a pan over low heat with the remaining oil.

7. 7

   Step 7

   Once heated, add the asparagus and cook for 3 minutes. Cover, stir from time to time and, if necessary, add some water.

8. 8

   Step 8

   After that time, add salt and pepper, mix and cook for 1 more minute. Remove and set aside.

9. 9

   Step 9

   Once the potatoes are soft, remove and drain. Smash, mix with the butter, milk and salt and pepper to taste.

10. 10

    Step 10

    Serve the fish with mashed potatoes and asparagus. Pour the lemon juice on the asparagus.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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