Parsley Fish with Fresh Salad

Ingredients

• Fish150 g
• Parsley1 tablespoon (4 g)
• Lettuce1 cup (35 g)
• Tomato1/2 count (65 g)
• Corn1/4 unidad (63 g)
• Carrot1/2 medium (30 g)
• Cucumber1/2 cup (60 g)
• Lemon Juice2 tablespoon (30 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot with boiling water. Boil for 12 minutes, remove and drain.

2. 2

   Step 2

   At the same time, clean the fish and remove the bones. Season with salt and pepper and add half the lemon juice.

3. 3

   Step 3

   Heat the griddle over high heat. Once heated, add the oil and fish. Cook 3-4 minutes per side over medium heat.

4. 4

   Step 4

   When flipping, add the chopped parsley.

5. 5

   Step 5

   When desired doneness is reached, remove.

6. 6

   Step 6

   Meanwhile, chop the tomato and lettuce for the salad.

7. 7

   Step 7

   Note that you can use red leaf lettuce and green lettuce, as desired.

8. 8

   Step 8

   Peel and grate the carrot. Slice the cucumber.

9. 9

   Step 9

   Mix the salad ingredients (tomato, lettuce, carrot, cucumber and corn).

10. 10

    Step 10

    Season with lemon juice and salt and pepper to taste.

11. 11

    Step 11

    Serve the parsley fish with salad on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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