Thyme Fish with Cooked Vegetables and Rice

Ingredients

• Fish150 g
• Rice1 cup (200 g)
• Broccoli1/2 cup (45 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Green Beans1/2 cup (50 g)
• Thyme1/2 tablespoon (2 g)
• Olive Oil1 tablespoon (10 ml)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Peel the carrot and dice. Cut the broccoli into small florets. You can replace part of the broccoli with cauliflower.

3. 3

   Step 3

   Cut off the ends of the green beans and cut into thirds or quarters.

4. 4

   Step 4

   Boil water with a pinch of salt in a pot and add the vegetables according to their cooking time.

5. 5

   Step 5

   The carrot, peas and beans have a cooking time of 6 minutes. When 3 minutes are left, add the broccoli.

6. 6

   Step 6

   Once all the vegetables are tender, drain and set aside.

7. 7

   Step 7

   Season the fish with half of the olive oil and salt and pepper to taste.

8. 8

   Step 8

   Place the grill over medium heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

9. 9

   Step 9

   When flipping the fish, season with thyme. Set aside.

10. 10

    Step 10

    Cut the bell pepper and mix with the rest of the cooked vegetables. Season with the remaining olive oil, lemon juice and salt and pepper.

11. 11

    Step 11

    Serve the thyme fish with vegetables and rice on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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