Lemon Fish with Potatoes, Asparagus and Tomatoes

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Asparagus1/2 cup (70 g)
• Tomato1/2 count (65 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Place a pot with water and a pinch of salt over high heat.

2. 2

   Step 2

   While boiling, wash and cut the potato.

3. 3

   Step 3

   Once the water comes to a boil, add the potato.

4. 4

   Step 4

   Let boil for 8-10 minutes until soft but not falling apart. Remove and drain.

5. 5

   Step 5

   Season the fish with the lemon juice, salt and pepper. You can grate the lemon peel.

6. 6

   Step 6

   Heat the grill over high heat. Add half of the oil and spread.

7. 7

   Step 7

   Once the grill is heated, add the piece, reduce the heat to medium and cook for 3-4 minutes per side.

8. 8

   Step 8

   Remove when desired doneness is reached.

9. 9

   Step 9

   Simultaneously, cut off the woody ends of the asparagus and place in a pot with boiling water and a pinch of salt.

10. 10

    Step 10

    Boil for 3 minutes until tender. Remove, drain and set aside.

11. 11

    Step 11

    Slice the tomato.

12. 12

    Step 12

    Serve the lemon fish with potatoes, asparagus and tomato on a plate.

13. 13

    Step 13

    Season the vegetables with salt and pepper and add the remaining olive oil. Optional: Sprinkle with chopped scallions.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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