Orange Fish with Cucumber and Tomato Salad

Ingredients

• Fish200 g
• Tomato1/2 count (65 g)
• Cucumber1/2 cup (60 g)
• Orange1/2 count (65 g)
• Olive Oil2 teaspoon (7 ml)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   Cut a few thin slices of orange and squeeze the remaining orange juice.

2. 2

   Step 2

   For the marinade: Mix half of the oil, orange juice, salt and pepper to taste.

3. 3

   Step 3

   Optional: You can add the orange zest and/or some herbs of your choice such as oregano, thyme or parsley.

4. 4

   Step 4

   Marinate the fish for 15 minutes, 1 hour or overnight, but if you do not have time, skip this step and cook directly.

5. 5

   Step 5

   Heat a pan or griddle over medium heat. Once heated, add the fish and marinade.

6. 6

   Step 6

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

7. 7

   Step 7

   For the salad, cut the tomato and cucumber into similar sized pieces.

8. 8

   Step 8

   Chop the parsley and mix with the remaining olive oil, lemon juice and a pinch of salt.

9. 9

   Step 9

   On a plate, serve the orange fish with the salad. Season the latter with the mixture.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Orange Fish with Cucumber and Tomato Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.