In order to bring you the best organic produce, some ingredients may differ from those depicted.
Basque-style braised pollock with piperade and broccoli leaves
Dairy-Free, Soy-Free, Mediterranean, Lean & Clean, <600 Calories, Protein Plus
2 Servings, 470 Calories/Serving
One of Basque Country’s best additions to the comfort food canon, piperade combines onion, green bell pepper, and tomatoes for a versatile dish paired here with tender white fish.
In your bag
- 1 organic red onion
- 1 or 2 cloves organic peeled fresh garlic
- 1 organic green or other bell pepper
- 1 bunch organic broccoli leaves (about ¾ pound)
- Sunbasket quick-pickle brine (apple cider vinegar - honey)
- 1 cup diced fire-roasted tomatoes
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- Sunbasket smoky spice blend (onion powder - granulated garlic - sweet smoked paprika)
- 1 ciabatta roll
- 1 teaspoon Marash chile flakes (optional)
Calories 470, Total Fat 6g (8% DV), Sat. Fat 1g (5% DV), Trans Fat 0g, Cholest. 90mg (30% DV), Sodium 960mg (42% DV), Total Carb. 67g (24% DV), Fiber 10g (36% DV), Total Sugars 17g (Incl. 4g Added Sugars, 8% DV), Protein 39g
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.
Wash produce before use
Prep the vegetables
- Peel and thinly slice the onion.
- Finely chop, press, or grate the garlic.
- Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
- Thinly slice the broccoli leaves and stems crosswise.
Cook the piperade
Working in batches if needed, add the bell pepper, broccoli leaves and stems, and tomatoes and cook, stirring occasionally, until the pepper and broccoli are crisp-tender, 3 to 5 minutes. Season to taste with salt and pepper.
While the vegetables cook, prepare the fish.
Cook the fish; finish the piperade
- Pat the fish dry with a paper towel; season generously with salt and the smoky spice blend. If using halibut, cut into 1-inch pieces.
While the fish cooks, prepare the ciabatta.
Toast the ciabatta
- Cut the ciabatta in half horizontally; drizzle or brush the cut sides with 1 to 2 teaspoons oil.
- Press the garlic (if you have a press).
- Drizzle the ciabatta with oil.
- Time the cooking.