Grilled Fish with Parsley Potatoes and Fresh Salad

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Lettuce1 cup (35 g)
• Garlic1/2 clove (2 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice2 tablespoon (30 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot filled with water and salt over high heat. While boiling, peel and cut the potatoes into pieces trying to cut them to about the same size.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 10-12 minutes until tender. Remove and drain.

3. 3

   Step 3

   You can also cook the whole potatoes with skin (previously washed), but it will take longer.

4. 4

   Step 4

   Season the fish with garlic paste or powder and half of the lemon juice and then season with salt and pepper.

5. 5

   Step 5

   Place the grill over medium heat and once heated, add a little of the oil, spread and add the fish.

6. 6

   Step 6

   Cook for 3-4 minutes per side until both sides of the fish are browned.

7. 7

   Step 7

   For the salad, cut the tomato and lettuce and serve on a plate. Serve with the potatoes.

8. 8

   Step 8

   Pour the remaining oil over the salad and potato, sprinkle with parsley. If you wish, you can add a little garlic paste or powder to the potatoes.

9. 9

   Step 9

   Season the salad with the remaining lemon juice, salt and pepper to taste. Add the fish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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