Oregano Fish with Asparagus, Carrot and Broccoli

Ingredients

• Fish150 g
• Asparagus1 cup (140 g)
• Carrot1 medium (60 g)
• Broccoli1/2 cup (45 g)
• Oregano1/2 tablespoon (2 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

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

2. 2

   Step 2

   While waiting for it to boil, peel the carrot and cut into sticks. You can also use baby carrots.

3. 3

   Step 3

   Cut the broccoli into small florets or leave them whole and cut off the woody ends of the asparagus.

4. 4

   Step 4

   Add the carrots to the boiling water and add the broccoli with the asparagus after 3 minutes.

5. 5

   Step 5

   After 3 minutes, remove and drain everything together.

6. 6

   Step 6

   Season the fish with salt and pepper to taste.

7. 7

   Step 7

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

8. 8

   Step 8

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

9. 9

   Step 9

   When flipping, sprinkle with oregano. Remove when desired doneness is reached.

10. 10

    Step 10

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

11. 11

    Step 11

    Serve the oregano fish with asparagus, broccoli and carrots on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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