Grilled Fish with Potatoes and Cabbage Salad with Avocado

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Avocado1/2 count (120 g)
• Red Cabbage1/2 cup (45 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   Once boiled, add the potato and boil for 8-10 minutes until soft but not falling apart. Drain.

3. 3

   Step 3

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

4. 4

   Step 4

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

5. 5

   Step 5

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

6. 6

   Step 6

   Meanwhile, peel and dice the avocado and cut the cabbage into strips. If you wish, you can add lettuce cut into strips.

7. 7

   Step 7

   Season with lemon juice, salt and pepper to taste.

8. 8

   Step 8

   Serve the fish with the potatoes and salad with the avocado.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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