Sole over couscous with citrus beurre blanc and frisee-arugula salad

Soy-Free, Pescatarian, Spicy, Protein Plus

2 Servings, 620 Calories/Serving

20 Minutes

Make no mistake. Beurre blanc is one of those classic French sauces that’s guaranteed to make your mouth water. Made with butter, citrus, and champagne vinegar, this rich and creamy blend pairs wonderfully with fish.

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.

½ cup pearl couscous
2 tablespoons unsalted butter
1 head organic frisée or other chicory lettuce
3 tablespoons dry-roasted almonds
2 tablespoons currants
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
1½ ounces organic baby arugula or other leafy greens
Fish options:
2 wild sole fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan halibut fillets (about 5 ounces each)
2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
2 tablespoons orange juice
2 tablespoons champagne vinegar

Nutrition per serving

Calories 620, Total Fat 40g (51% DV), Sat. Fat 10g (50% DV), Trans Fat 0g, Cholest. 95mg (32% DV), Sodium 520mg (23% DV), Total Carb. 47g (17% DV), Fiber 9g (32% DV), Total Sugars 13g (Incl. 4g Added Sugars, 8% DV), Protein 26g
Contains: Milk, Tree Nuts (almond), Wheat

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.

Instructions

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

Wash produce before use

Cook the couscous

Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover and keep warm.

While the water is heating and the couscous is cooking, start preparing the rest of the meal.

Prep the ingredients

Cut the butter into ½-inch pieces; refrigerate until ready to make the beurre blanc.
Trim the root end from the frisée, coarsely chop the frisée.
Coarsely chop the almonds.

In a medium bowl, stir together the currants and honey-lime vinaigrette base.

Cook the fish

Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon or trout) and cook until lightly browned (and the salmon or trout skin is crisp), 1 to 2 minutes for sole, 4 to 5 minutes for salmon or halibut, and 2 to 4 minutes for trout. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole or trout, 2 to 4 minutes for salmon or halibut.

Transfer the fish to a plate and cover to keep warm. Do not clean the pan.

Make the citrus beurre blanc

In a small bowl, stir together the orange juice and champagne vinegar.

In the same pan used for the fish, add the orange juice–vinegar mixture and cook over medium heat until thickened slightly, about 1 minute. Remove from the heat, add the butter a few pieces at a time, and swirl until melted. Season to taste with salt and pepper.

Make the frisée-arugula salad

To the bowl with the currants and vinaigrette base, add the frisée, arugula, almonds, and 2 to 3 teaspoons oil and toss to combine. Season to taste with salt and pepper.

Serve

Transfer the couscous and frisée-arugula salad to individual plates. Top the couscous with the fish, spoon over the citrus beurre blanc, and serve.

Kids Can!

Stir the currants and vinaigrette base.
Time the cooking.
Assemble the salad.
Transfer the salad to plates.

View full recipe details