Pan Seared Fish with Sweet Potatoes, Broccoli and Cauliflower

Ingredients

• Fish150 g
• Lemon Juice1 tablespoon (15 g)
• Rosemary1 teaspoon (2 g)
• Sweet Potato1 medium (180 g)
• Broccoli1/2 cup (45 g)
• Cauliflower1/2 cup (55 g)
• Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   For this recipe you can use cauliflower with broccoli or just one of the two.

2. 2

   Step 2

   While heating water in two pots, one for the sweet potato and one for the vegetables, wash and dice the sweet potato. In the case of the vegetables, cut into small florets.

3. 3

   Step 3

   Once the water comes to a boil, place the sweet potato in one of the pots and boil for 10 - 12 minutes or until softened but not falling apart. Remove and drain.

4. 4

   Step 4

   Add the vegetables to the other pot and boil for 3 minutes. Once done, remove, drain and set aside.

5. 5

   Step 5

   Separately, place a pan over high heat. While heating, season the fish with salt and pepper.

6. 6

   Step 6

   Once heated, pour half of the oil, add the fish and cook for 4 minutes per side over medium heat. Once the fish is flipped, add the rosemary. Turn off and set aside.

7. 7

   Step 7

   Season the vegetables with the lemon juice, salt and pepper.

8. 8

   Step 8

   In a plate serve the sweet potato with the vegetables and add the fish. If you wish, you can add lemon juice to the fish.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Pan Seared Fish with Sweet Potatoes, Broccoli and Cauliflower can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.