Thyme Fish with Corn Salad

Ingredients

• Fish150 g
• Thyme1/2 tablespoon (2 g)
• Rice1 cup (200 g)
• Green Beans1/2 cup (50 g)
• Broccoli1/2 cup (45 g)
• Corn1/4 unidad (63 g)
• Red Bell Pepper2 slice (20 g)
• Carrot1/2 medium (30 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Shell the corn and put the grains in a pot with boiling water. Let boil for 12 minutes.

3. 3

   Step 3

   Peel and dice the carrot. Cut off the ends of the green beans.

4. 4

   Step 4

   Six minutes later, add the green beans and carrots to the pot.

5. 5

   Step 5

   Cut the broccoli into small florets and add 2-3 minutes later.

6. 6

   Step 6

   Once soft, remove and drain.

7. 7

   Step 7

   You can add peas and replace the broccoli with cauliflower.

8. 8

   Step 8

   Next, season the fish with half the olive oil and salt and pepper to taste.

9. 9

   Step 9

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

10. 10

    Step 10

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

11. 11

    Step 11

    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. Optional: Add a pinch of oregano.

12. 12

    Step 12

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

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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