Paprika Fish with Green Bean, Pea and Tomato Stew

Ingredients

• Fish2 palm (200 g)
• Paprika Powder1/2 teaspoon (2 g)
• Garlic1 clove (3 g)
• Peas1/2 cup (100 g)
• Green Beans1/2 cup (50 g)
• Tomato1/2 count (65 g)
• Olive Oil2 teaspoon (7 ml)
• Onion1/4 count (38 g)

Instructions

1. 1

   Step 1

   Cut off the ends of the green beans and put in a pot with boiling water, with the peas, for 6 minutes.

2. 2

   Step 2

   Once blanched, remove and drain.

3. 3

   Step 3

   Heat a pan over high heat. In the meantime, season the fish with half the paprika and olive oil. Add salt and pepper.

4. 4

   Step 4

   Once heated, put the fish and brown both sides for about 4 minutes, depending on how thick it is.

5. 5

   Step 5

   Chop the garlic, onion and tomato.

6. 6

   Step 6

   Heat the remaining oil in a pot and stir-fry the garlic, onion and tomato with some salt for 5 minutes.

7. 7

   Step 7

   Then add the blanched green beans and peas. Add salt and pepper to taste and then add the remaining paprika powder.

8. 8

   Step 8

   Let cook for 2-3 minutes more until the flavors are integrated.

9. 9

   Step 9

   Serve the paprika fish with the vegetable stew hot in a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Paprika Fish with Green Bean, Pea and Tomato Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.