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

Pan-seared sole with spinach, dates and pine nuts

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

2 Servings, 580 Calories/Serving

5–20 Minutes

Sumac, harissa and aleppo chile give a smoky flavor to this simple sole recipe. Medjool dates and preserved lemon add sweet and tangy notes to sautéed spinach with pine nuts.

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.

8-10 ounce sole filet
3 teaspoons spice mix (sumac
harissa
aleppo chile)
¼ cup pine nuts
8 ounce baby spinach
3 medjool dates
¼ piece preserved lemon
2 cloves garlic

Nutrition per serving

Instructions

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

Wash produce before use

Season fish, toast pine nuts:

Preheat oven to 350°F. Sprinkle both sides of fish with salt and generously season with all of the spice blend. Set aside. Put pine nuts on cookie sheet and toast in oven, 5 minutes. Transfer to plate to cool. Lower oven temperature to 200°F.

Prep spinach, sear fish:

Wash spinach. Gently make a slit in the date to remove pits. Thinly slice dates into matchsticks. Mince lemon. Peel and thinly slice garlic. Heat pan on medium high heat and add 1 tablespoon of oil. Once oil shimmers, put fish in pan and brown, 2 minutes each side. Carefully transfer to cookie sheet and keep warm in oven.

Make aromatics, cook spinach:

In pan on medium high heat, add garlic, lemon, dates and chile. Stir and cook until fragrant, 30 seconds. Add spinach, pinch of salt and ¼ cup water. As spinach wilts, toss in with other aromatics until fully incorporated. Cook until sauce reduces by half, about 3 minutes.

Plate, serve:

Toss pine nuts with spinach and aromatics right before serving. Put spinach on plate and top with fish.

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