Lemon and Parsley Fish with Potatoes

Ingredients

• Fish200 g
• Potato1 medium (180 g)
• Tomato1/2 count (65 g)
• Garlic1/2 clove (2 g)
• Parsley2 tablespoon (8 g)
• Lemon Juice2 tablespoon (30 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Place a pot with water and salt over high heat. While it is boiling, peel and slice the potato.

2. 2

   Step 2

   Once the water comes to a boil, add the potatoes and cook for 10 minutes. Remove and drain.

3. 3

   Step 3

   Season the fish with the lemon juice, chopped garlic, chopped parsley and half of the olive oil. Season with salt and pepper.

4. 4

   Step 4

   Place the grill over medium heat and once heated, add the fish. Cook for 4 minutes per side or until cooked.

5. 5

   Step 5

   Slice the tomato (you can also use cherry tomatoes) and place in the pan. Cook for 2 minutes per side.

6. 6

   Step 6

   Separately, when the potatoes are done, remove, drain and coat with the remaining oil. Spread well on all sides.

7. 7

   Step 7

   In the same grill, add the cooked potatoes and brown for 2 minutes per side over medium heat. Remove and set aside.

8. 8

   Step 8

   Place the fish with the potatoes and tomato on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Lemon and Parsley Fish with Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.