Pan-cooked tilapia with zucchini and puttanesca sauce

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

Pan-cooked tilapia with zucchini and puttanesca sauce

Pan-cooked tilapia with zucchini and puttanesca sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

20 Minutes

If you dig salty, briny, and punchy flavors, you’re gonna love our tomatoey puttanesca sauce, spiked with olives, capers, and anchovies and served with tender pan-cooked fish. 

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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.
  • 2 organic zucchini or yellow squash
  • 1 organic yellow onion
  • Sunbasket puttanesca sauce base (Kalamata olives - tomato paste - capers - extra virgin olive oil - shallot-garlic confit - anchovy paste - dried oregano - black pepper - red chile flakes)
  • 1 cup marinara
  • Fish options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

Nutrition per serving

Calories 450, Total Fat 25g (32% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 1080mg (47% DV), Total Carb. 24g (9% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Fish (anchovy)

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

1

Make the puttanesca sauce

  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the puttanesca sauce base and marinara, reduce the heat to medium-low, and simmer until the sauce starts to thicken, 3-4 minutes. 

Add the zucchini and cook, stirring occasionally, until the zucchini is crisp-tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the sauce is cooking, prepare the fish.

2

Prep and 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. 

Tilapia and halibut: Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 3 to 4 minutes per side for tilapia and 3 to 5 minutes per side for halibut. Transfer to a plate. 

Salmon and snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

3

Prep and 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. 

 

Sole: 

Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes. Transfer to a plate. 

 

Salmon and snapper: 

Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. 

 

Halibut: 

Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate. 

While the fish is cooking, finish the puttanesca sauce.

4

Finish the puttanesca sauce

Pat the zucchini slices dry, then add them to the puttanesca sauce. Cook over medium-high heat, stirring occasionally, until crisp-tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the zucchini and puttanesca sauce to individual plates. Top with the fish and spoon over any remaining sauce. 

Kids Can!
  • Measure the onion.
  • Time the cooking. 
  • Set the table.