Grilled Fish with Potato Salad

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Onion1/4 count (38 g)
• Celery1 stalk (40 g)
• Yogurt1/2 cup (120 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (10 ml)

Instructions

1. 1

   Step 1

   Peel the potato and slice (not so thickly.) Then put in a pot with boiling water and boil for 10-12 minutes.

2. 2

   Step 2

   Then cut the onion and celery into thin slices.

3. 3

   Step 3

   If you want, you can soak the onion in salted water to reduce its bitterness.

4. 4

   Step 4

   Heat a pan over high heat. In the meantime, add salt and pepper to both sides of the fish.

5. 5

   Step 5

   Once heated, pour half the oil, spread and add the fish. Cook each side for 4 minutes over medium heat.

6. 6

   Step 6

   At the same time, mix the plain and unsweetened yogurt with the lemon juice, salt and pepper to taste. Optional: Add garlic powder and a little mustard.

7. 7

   Step 7

   Once the potato is ready, remove and drain. If you want, you can put it under iced water to stop cooking process and make a cold salad.

8. 8

   Step 8

   Mix the potatoes with the onion, celery and yogurt sauce. Serve with the fish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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