Parsley Fish with Baked Potatoes

Ingredients

• Fish150 g
• Potato1 medium (180 g)
• Parsley1 tablespoon (4 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil2 teaspoon (7 ml)

Instructions

1. 1

   Step 1

   Season the fish with half the oil, lemon juice and salt and pepper. Set aside.

2. 2

   Step 2

   In the meantime, wash and finely slice the potatoes into even pieces.

3. 3

   Step 3

   Oven option: Place the potatoes in a baking pan and brush the slices with the remaining olive oil.

4. 4

   Step 4

   Add salt and pepper and cook in the oven preheated to 356 °F (180 °C) with the fish. You can add some herbs like rosemary, thyme or oregano.

5. 5

   Step 5

   Air fryer option: Preheat to 392 °F (200 °C) and cook the fish with the potatoes for 10-15 minutes. You can put the fish in aluminium foil to separate.

6. 6

   Step 6

   Pan option: put the potato slices in a pot with boiling water and let boil for 10-12 minutes. Next, remove, drain and set aside.

7. 7

   Step 7

   Heat two pans over medium heat. Once heated, pour the remaining oil and then add the cooked sliced potatoes.

8. 8

   Step 8

   Let cook for 2-3 minutes per side until browned. At the same time, put the fish in the other pan and let cook each side for 4 minutes.

9. 9

   Step 9

   When you flip the fish, season with chopped parsley. If you want, you can also add the parsley to the potato once they're ready.

10. 10

    Step 10

    Once ready, serve the parsley fish with the potatoes. You can serve with the fresh lettuce salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Parsley Fish with Baked Potatoes can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.