Pan-Fried Tilapia with Chorizo Roasted Potatoes

Nutrition per serving

Calories484 kcal
Protein33.6 g
Carbs38.2 g
Fats23.1 g
Saturated Fat5.9 g
Monounsaturated Fat13.4 g
Polyunsaturated Fat2.5 g
Sugars3.8 g
Fiber5 g
Sodium384 mg

Ingredients

New Potatoes
Chorizo
Onion
Dried Thyme
Fish, tilapia
Arugula (Rocket)
Olive Oil
Olive Oil
Preparations
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.

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.