Pan Seared Fish Fillet with Beet and Carrot Salad

Ingredients

• Fish150 g
• Beets1 count (80 g)
• Carrot1 medium (60 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Mustard1 tablespoon (14 g)

Instructions

1. 1

   Step 1

   Have the beet and carrot previously cooked. If not, peel and grate.

2. 2

   Step 2

   Season the fish with salt and pepper to taste.

3. 3

   Step 3

   Place a pan over high heat. Once heated, add the fish and cook for 4 minutes per side over medium heat.

4. 4

   Step 4

   If the vegetables are cooked, dice the beet and carrot.

5. 5

   Step 5

   For the dressing, mix the olive oil with the lemon juice and mustard. Mix it with the vegetables.

6. 6

   Step 6

   Serve with the fish and enjoy.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Fish Fillet with Beet and Carrot Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.