In order to bring you the best organic produce, some ingredients may differ from those depicted.

Grilled fish with artichoke tapenade and fennel-orange salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 570 Calories/Serving

20–30 Minutes

Artichokes marinated in olive oil add a twist on the traditional olive tapenade in this garlicky, salty, and slightly sweet dish. A simple seared fish pairs up with a crisp fennel-orange salad to make this a light, healthy and easy weeknight dinner.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 clove garlic
1 tablespoon capers
2 ounces black olives
1 olive oil marinated artichoke heart
1 lemon
Small bunch dill (½ ounce)
4 baby fennel
2 Cara-cara oranges
2 4-ounce fish fillets

Nutrition per serving

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Make tapenade

Finely chop enough garlic to measure 1 teaspoon.
Mince capers, black olives and artichoke.
Zest lemon.
Mince 1/3 of dill, reserving the rest for the salad.

Toss together garlic, capers, olives, artichoke, lemon zest and dill in a small bowl with 1 tablespoon olive oil and mix well to combine.

Make salad

Cut off green tops and root end of fennel bulb and cut in half, then thinly slice.
Peel orange and slice across segments into thin rounds.
Roughly chop remaining dill.

Toss together fennel and dill, drizzle with 1 tablespoon oil, juice of lemon and a pinch of salt. Toss in oranges.

Sear fish

Heat skillet on high on the stovetop with 1 tablespoon oil until it shimmers. Pat fish dry with paper towels to ensure a good sear. Then sear fish skin-side down until crispy, 3 to 5 minutes. Flip and cook until fish is opaque and flakey. Remove from heat.

Plate, serve

Plate fish alongside salad and top with tapenade.

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