Grilled Fish with Spinach Stew, Sweet Potato and Avocado

Ingredients

• Fish200 g
• Spinach2 cup (60 g)
• Garlic1 clove (3 g)
• Sweet Potato1 medium (180 g)
• Avocado1/4 count (60 g)
• 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, wash and cut the sweet potato into fries.

2. 2

   Step 2

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

3. 3

   Step 3

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

4. 4

   Step 4

   Place the grill over high heat. Once heated, pour half of 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

   If you wish, you can add the sweet potato to the grill and let cook until browned. Once done, remove.

7. 7

   Step 7

   At the same time, chop the spinach and garlic. Preheat the rest of the oil in a pan over medium heat.

8. 8

   Step 8

   Once heated, add the garlic together with the spinach. Season with salt and pepper to taste and, if you wish, you can add a pinch of nutmeg.

9. 9

   Step 9

   Stir occasionally and remove from that when the spinach has reduced in volume.

10. 10

    Step 10

    Meanwhile, peel the avocado and cut into wedges. Season with lemon juice, salt and pepper to taste.

11. 11

    Step 11

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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