In order to bring you the best organic produce, some ingredients may differ from those depicted.
Citrus-roasted sole and cabbage with almond-coriander crunch
Keto-Friendly, Gluten-Free Friendly, Soy-Free, Mediterranean, Lean & Clean, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 500 Calories/Serving
Almonds are one of our favorite nuts to cook with. You can sprinkle them over salads, stir them into stews, or do as we do here: combine the almonds with coriander, orange zest, parsley, and chile flakes to create an out-of-this-world crunch.
In your bag
- 1 wedge organic green or other cabbage (about ¾ pound)
- 1 organic orange
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 3 tablespoons dry-roasted almonds
- 2 teaspoons coriander seeds
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 1 tablespoon unsalted butter
- 1 teaspoon Aleppo chile flakes (optional)
Calories 500, Total Fat 38g (49% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 70mg (23% DV), Sodium 400mg (17% DV), Total Carb. 23g (8% DV), Fiber 8g (29% DV), Total Sugars 7g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Milk, Tree Nuts (almond)
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 and roast the cabbage
Heat the oven to 425°F.
- Cut away any core from the cabbage; cut the cabbage lengthwise into 4  equal wedges.
On a sheet pan, brush the cabbage all over with 1 to 2 tablespoons oil and season with salt and pepper. Place the wedges cut sides down and roast, turning once halfway through, until lightly browned and tender, 12 to 15 minutes. Meanwhile, prepare the fish.
Prep and roast the fish
- Zest the orange; set aside for the almond-coriander crunch. Using your hands or a sharp knife, peel the orange; cut the fruit crosswise into ¼-inch-thick slices.
- Pat the fish dry with a paper towel; brush all over with 1 to 2 teaspoons oil and season lightly with salt and pepper.
On a 2nd sheet pan, place the fish (skin side down for the snapper or barramundi), top with the orange slices, and drizzle with 2 to 3 teaspoons oil. Roast, rotating the pan halfway through, until the fish is opaque and flaky, 8 to 10 minutes. Meanwhile, prepare the almond-coriander crunch.
Make the almond-coriander crunch
- Coarsely chop the almonds.
- On a cutting board, using a rolling pin or the bottom of a small pot or bowl, lightly crush the coriander seeds.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
In a dry small sauce pot over medium heat, toast the almonds and coriander seeds, stirring often, until lightly browned and fragrant, 2 to 4 minutes. Add the butter, orange zest, 1 to 2 tablespoons oil, and as many Aleppo chile flakes as you like and cook, stirring often, until the butter foams, about 1 minute. Remove from the heat, stir in half the parsley, and season to taste with salt and pepper.
Transfer the cabbage and fish to individual plates. Top the dish with the almond-coriander crunch, garnish with the remaining parsley, and serve.
- Brush the cabbage with oil and season.
- Crush the coriander seeds.
- Strip the parsley leaves.
- Time the cooking.
- Garnish with the parsley.