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.