Coarse fish with bantam salad — Meal
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Macros (per serving)

Fat

43%

(30 g)

Protein

19%

(32 g)

Carbs

38%

(63 g)

51 g Net,

12 g Fiber

647 Calories (per serving)

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Salads

Fish dishes

Coarse fish with bantam salad

Ingredients

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White fish fillet

200 g

Pesto

90 g

Black pepper

to taste

For the salad:

Baby Potatoes

500 g

Italian spices mix

1 Tbsp

Arugula

75 g

Capers

2 Tbsp

Cherry tomatoes

250 g

Sun dried tomatoes

8 pieces

Balsamic vinegar

1 Tbsp

Butter unsalted

1 Tbsp

Black pepper

to taste

Celtic sea salt

to taste

Instructions

Difficulty

Easy

Prep time

10 min

Cook time

20 min

1

Cut the larger baby potatoes in half before cooking them. Cook the baby potatoes briefly, about 5 minutes, because you will also be baking them later!

2

Put two frying pans on the stove for the fish and the potatoes. Put a dash of olive oil in one of the pans, but also a small knob of unsalted butter. In the second pan only olive oil. Let the butter brown well before you start baking.

3

Fry the baby potatoes in the hot frying pan with the melted butter. Add to the

Italian herbs, pepper, salt and possibly a little paprika powder. Shovel

always good to. They are done after about 10 minutes.

4

Spread the fish on both sides with pesto, use about a tablespoon per side.

Bake the fish with pesto in the frying pan for about 3 minutes per side

with only olive oil.

5

For the salad, cut all other ingredients and mix them in a large

bowl with the baby potatoes. Season with salt, pepper and balsamic vinegar.

6

Serve the fish with the salad and your meal is complete.

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Details

Allergens

Cow's milk, Nightshade, Lactose, Fish

Diet

Mediterranean, Sirtfood

Course

Lunch, Dinner

Contributor

Your Meal Planners

Your Meal Planners

194 Recipes, 4 Meal Plans

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