Fish sticks with oven fries and Thais’ Thousand Island wedge salad

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

Fish sticks with oven fries and Thais’ Thousand Island wedge salad

Soy-Free, Family-Friendly

2 Servings, 650 Calories/Serving

25–40 Minutes

Ride the nostalgia train with our modern spin on an easy childhood classic paired with a crisp wedge salad and house-made Thousand Island dressing.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • 1 organic sweet potato
  • 2 organic eggs
  • Seafood options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • Sun Basket Parmesan panko (Parmesan - panko)
  • 1 head organic Artisan or other lettuce
  • 1 organic lemon
  • Sun Basket Thousand Island dressing (paleo mayo - tomato paste - capers - onion - maple syrup - lemon juice - apple cider vinegar - Dijon mustard - kosher salt - black pepper)
  • 3 tablespoons ketchup

Chef's Tip

For an even more traditional take on fish and chips, sprinkle the sweet potato with a little vinegar (apple cider, malt, or white) about halfway through the roasting time.

Nutrition per serving

Calories: 650, Protein: 34g (68% DV), Fiber: 6g (24% DV), Total Fat: 37g (57% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2.5g, Saturated Fat: 7g (35% DV), Cholesterol: 250mg (83% DV), Sodium: 1430mg (60% DV), Carbohydrates: 44g (15% DV), Total Sugars: 15g, Added Sugars: 6g (12% DV).
Contains: Milk, Eggs, 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

1

Prep and cook the sweet potato

Heat the oven to 450°F.
  • Scrub or peel the sweet potato. Cut the potato into ¼-inch-thick matchsticks.
On a sheet pan, drizzle the sweet potato with 2 teaspoons [1 TBL] oil, season generously with salt and pepper, and toss to coat. Spread in an even layer and roast, turning once halfway through, until the potato is tender and lightly browned, 15 to 20 minutes.
While the potato roasts, start preparing the rest of the meal.

2

Cook the egg

Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower 1 egg [2 eggs] into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg and coarsely chop; season to taste with salt and pepper.
While the egg cooks and cools, prepare the seafood.

3

Prep the seafood

Prep and cook instructions are almost identical for all seafood options.
About halfway through the cooking time for the potato, dredge the seafood.
  • Pat the seafood dry. Cut the sole or halibut crosswise into 1-inch-wide strips (leave the scallops whole). Season the seafood generously with salt and pepper.
  • Crack the remaining egg [2 eggs] into a shallow bowl and season with salt and pepper. With a fork or whisk, lightly beat until just blended.
  • On a plate or shallow bowl, season the Parmesan panko with salt and pepper and spread in an even layer.
Working with several scallops or pieces of fish at a time, dip the seafood into the egg; let the excess drip off, then gently press the seafood in the Parmesan panko, coating all sides.

4

Cook the seafood

For the sole or halibut:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side. Transfer to a plate. Add more oil between batches if needed.

For the scallops:
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the scallops and cook, turning once, until the crust is golden brown and the scallops are just cooked through, 2 to 3 minutes per side. Transfer to a plate.

While the seafood cooks, prepare the remaining ingredients.

5

Prep the remaining ingredients

  • Trim the root end from the lettuce; cut the lettuce lengthwise into quarters.
  • Cut the lemon into wedges.

Serve

Transfer the fish sticks, oven fries, and lettuce wedges to individual plates. Spoon the Thousand Island dressing over the lettuce and top with the chopped egg. Serve with the lemon wedges and ketchup for dipping.

Kids Can!

  • Season the sweet potato for roasting.
  • Time the hard-cooked egg.
  • Peel the egg.
  • Season and spread the panko.
  • Top the lettuce with dressing and chopped egg.