Grilled Fish with Potato and Olives Salad

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Olives5 count (25 g)
• Onion1/4 count (38 g)
• Parsley1 tablespoon (4 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Place a pot with water over high heat. In the meantime, peel and cut the potato into sticks.

2. 2

   Step 2

   Once boiling, add the potato to the pot and boil for 8-10 minutes.

3. 3

   Step 3

   At the same time, clean the fish and add salt and pepper to taste.

4. 4

   Step 4

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

5. 5

   Step 5

   Cook for 3-4 minutes per side over medium heat. Remove from heat when well done.

6. 6

   Step 6

   Separately, cut the onion into strips or rings and chop the parsley. Wash the onion in salted water to reduce the bitterness.

7. 7

   Step 7

   Mix the potato with the onion and olives. Season with the remaining olive oil, salt and pepper to taste.

8. 8

   Step 8

   Serve and sprinkle the parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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