Grilled Fish with Spiced Potatoes and Zucchini Salad

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Zucchini1/2 count (100 g)
• Carrot1 medium (60 g)
• Lemon Juice1 tablespoon (15 g)
• Garlic1/2 clove (2 g)
• Paprika1/2 teaspoon (2 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Wash and cut the potato into pieces of about the same size.

2. 2

   Step 2

   Place the potatoes in a pot of boiling water for 8 minutes. Next, remove and drain.

3. 3

   Step 3

   Simultaneously, season the fish with salt and pepper to taste.

4. 4

   Step 4

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

5. 5

   Step 5

   Cook for 3-4 minutes per side over medium heat, depending on the thickness of the fish. Remove and set aside.

6. 6

   Step 6

   Once the potatoes are done, remove and drain.

7. 7

   Step 7

   Place in a bowl with the garlic paste or powder, paprika, oregano and the remaining olive oil.

8. 8

   Step 8

   Mix well so that the potatoes are soaked, while heating the griddle again.

9. 9

   Step 9

   Once heated, add the potatoes and season with salt and pepper. Brown on all sides over medium heat and remove. This will take between 4 and 5 minutes.

10. 10

    Step 10

    For the salad peel and grate the zucchini and carrots.

11. 11

    Step 11

    Season with lemon juice and salt and pepper to taste.

12. 12

    Step 12

    Serve the fish with spiced potatoes and salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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