This meal can be done in under 15 min, given you prepped most of the ingredients. It’s light and delicious!
What you need:
Fish: Any fish will do, we used cod for this but personally I will use salmon next time
Juice from 1 lemon
Herbs for fish: Lemon thyme, Greek oregano, parsley, cilantro
Dressing for quickly steamed green beans: Balsamic vinegar, olive oil, salt and pepper
On the day that you prep and bulk cook slice up your purple cabbage and cut and wash you green beans, this way half of the job is done on the day that you cook.
Start with pan searing the fish in coconut oil or olive oil, while the fish is cooking (5-10 min, not very long on the fish) start steaming your green beans. I like them crispy so I only steam for about 5-7 min. In a separate bowl add 1 tbsp balsamic vinegar and 1 1/2 tbsp of olive oil, salt and pepper. Mix this dressing up and as soon as you pull the green beans off place them in the bowl and toss. Next, place a handful of cabbage on a plate, then the green beans, squeeze your lemon juice on the fish, and place the fish on top of the green beans, dice 1/2 of an avocado per person and top wth cilantro.