Poached Fish with Vegetables

Ingredients

• Fish200 g
• Potato1/2 medium (90 g)
• Carrot1/2 medium (30 g)
• Corn1/4 unidad (63 g)
• Green Bell Pepper1/4 count (30 g)
• Onion1/4 count (38 g)
• Mushrooms1/2 cup (35 g)
• Spinach1 cup (30 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash and cut the vegetables into strips. You can use baby corn or traditional corn, as desired.

2. 2

   Step 2

   Wash, peel and cut the potato into thin strips; separately, shell the corn.

3. 3

   Step 3

   Place both ingredients in a pot with boiling water and boil for 10-12 minutes. Once done, remove, drain and set aside.

4. 4

   Step 4

   Place a pot over high heat. Once heated, pour the oil and add the onion and bell pepper with a little salt and stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Next, add the remaining vegetables. Season with salt and pepper and add a little water to the base. Cover and cook for 10 minutes over low heat, stirring from time to time.

6. 6

   Step 6

   Next, add the corn and the potato and mix. Add the previously seasoned fish piece on top.

7. 7

   Step 7

   Pour the lemon juice, cover again and cook for 4-5 minutes after boiling.

8. 8

   Step 8

   The fish and vegetables will be ready to serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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