Chimichurri Flounder, Pan-Roasted Diced Sweet Potatoes, with a Mesclum, Orange, Feta and Cranberry Salad

Seriously? Who needs to go on a diet after the Christmas Holidays, when you can easily eat this healthy meal and don’t feel guilty about it. Look at it, everything is appetizing, the colors, the flavors and let alone the ingredients, mostly fruits and veggies, quite simple to make. Better yet, I only used 3 ingredients to season the whole meal, including the salad. Sweet!
 
Approximate Prep and Cooking Time: Under 35 minutes
Approximate Cost: $9.82 or $4.91 per serving
Difficulty Level:  X_ Easy ____ Intermediate ____ Advanced
Servings: 2

Ingredients for the fish
2 Flounder steaks (@.67 ea. $1.14)
1 tbsp. chimichurri seasoning (.30)
1 tbsp. lemon pepper (.15)
¾ cup of Angie’s basting Oil (to taste to marinade the fish, 1 tbsp. for the salad dressing, 1 tbsp. potatoes) ($1.90)
 
Salad:
1 large tomato (.33)
2 cups of mesclum salad greens ($1.50)
1 cup of mandarins (.55)
¼ cup or dried cranberries (.65)
¼ cup of Feta cheese ($1.20)
1 tsp. red wine vinegar (.15)
 
1 large or 2 med. size sweet potatoes ($1.10)
1 avocado ($1.00)
 
Directions
 

1. To prepare the salad, cut the tomato, add the greens and everything listed under salad to a bowl. For the salad dressing, drizzle 1 tbsp. of basting oil, sprinkle lemon pepper to taste and refrigerate until ready to serve.
2. Season the flounder with chimichurri seasoning, lemon pepper and my basting Oil. Refrigerate for 10 minutes.

 

1. Peel and cut the sweet potatoes in small cubes. Boil for few minutes until tender, drain the water completely and then, sauté them in a skillet with basting oil.

 
HACK: Garnish with roasted red peppers, avocado and chives.