Lemon and Rosemary Fish with Mashed Potatoes and Spinach

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Butter1/2 tablespoon (15 g)
• Milk2 tablespoon (30 ml)
• Spinach1 cup (30 g)
• Lemon Juice1 tablespoon (15 g)
• Rosemary1 teaspoon (2 g)
• Olive Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Peel and dice the potato. Boil for 10-12 minutes or until soft.

2. 2

   Step 2

   When 1-2 minutes are left, add the spinach leaves. Once they have reduced in volume, remove with a slotted spoon and season with salt and pepper to taste.

3. 3

   Step 3

   Season the fish with olive oil, lemon juice and salt and pepper to taste.

4. 4

   Step 4

   Place the grill over high heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

5. 5

   Step 5

   When flipping the fish, season with the rosemary.

6. 6

   Step 6

   Once the potatoes are soft, remove and drain. Mash, mix with the milk, butter and salt and pepper to taste.

7. 7

   Step 7

   Serve the lemon and rosemary fish on a plate with the mashed potatoes and spinach.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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