Pan-Fried Tilapia with Chorizo Roasted Potatoes
Nutrition per serving
| Calories | 484 kcal |
| Protein | 33.6 g |
| Carbs | 38.2 g |
| Fats | 23.1 g |
| Saturated Fat | 5.9 g |
| Monounsaturated Fat | 13.4 g |
| Polyunsaturated Fat | 2.5 g |
| Sugars | 3.8 g |
| Fiber | 5 g |
| Sodium | 384 mg |
Ingredients
| New Potatoes | |
| Chorizo | |
| Onion | |
| Dried Thyme | |
| Fish, tilapia | |
| Arugula (Rocket) | |
| Olive Oil | |
| Olive Oil |
Preparations
1. Cut the potatoes into eighths.
1. Cut the potatoes into eighths.
2. Peel/dice the onion in 1cm squares.
Cooking Instructions
1. In a non-stick pan, heat a tsp of olive oil over medium heat. Add the chorizo and cook for a few minutes before adding the onions and potatoes. Sprinkle over the thyme leaves with a pinch of salt (optional) and pepper and cook for about 6-8 minutes until the potatoes are tender and crisp.
1. In a non-stick pan, heat a tsp of olive oil over medium heat. Add the chorizo and cook for a few minutes before adding the onions and potatoes. Sprinkle over the thyme leaves with a pinch of salt (optional) and pepper and cook for about 6-8 minutes until the potatoes are tender and crisp.
2. In another non-stick pan, heat ½ a tbsp of olive oil over medium-high heat. Sprinkle a pinch of salt (optional) and pepper over the fish, cook for 3 minutes, then gently turn the fish over, remove the pan from the heat and leave the fish to continue cooking from the heat of the pan for a minute.
3. Add the rocket to the potatoes and gently mix.
4. Serve the fish on top of the potatoes.