Flaked cod and chicory salad over white bean puree

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

Great for Entertaining

Flaked cod and chicory salad over white bean puree

Mediterranean, Lean & Clean, Soy-Free, Gluten-Free, Dairy-Free, Diabetes-Friendly

2 Servings, 530 Calories/Serving

25–40 Minutes

Simple ingredients can deliver surprising results. In this gluten-free warm salad, white beans become an herb-packed puree to accompany seafood and chicories.

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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 cup cooked white beans
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Seafood options:
  • 2 wild cod fillets (about 6 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 10 ounces wild sea scallops
  • 1 head organic radicchio or other chicory lettuce
  • ¼ pound organic green beans
  • 1 organic lemon
  • 1 teaspoon Marash chile flakes (optional)
Chef's Tip
If you have a potato ricer, use it to make the white bean puree, then add the parsley and oil and stir until smooth.
Make It Leaner
When you assemble the salad in Step 4, use just half the oil to cut out 60 [45] calories and 7 [5] grams of fat per serving.

Nutrition per serving

Calories: 530, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 80mg (27% DV), Sodium: 240mg (10% DV), Carbohydrates: 23g (8% DV), Total Sugars: 4g, Added Sugars: 0g (0% DV).

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

Make the white bean puree

  • Rinse the white beans.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium sauce pot over medium-high heat, combine the white beans and ¾ cup [1½ cups] water and season with salt and pepper. Bring to a boil and cook until the beans are completely soft and the water has evaporated slightly, 5 to 7 minutes.
Transfer to a medium bowl, and using the bottom of a cup or a masher, mash the beans until smooth. Stir in the parsley and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
While the white beans cook, prepare the seafood.

2

Prep and cook the seafood

For the fish (cod or halibut):
  • Pat the fish dry with a paper towel; season generously with salt and pepper.
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, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side for cod and 3 to 5 minutes per side for halibut. Transfer to a plate. Add more oil between batches if needed. Using a fork, flake the fish into bite-size pieces. Wipe out the pan.
While the fish cooks, prepare the radicchio and green beans.

For the scallops:
  • Pat the scallops dry with a paper towel; season lightly with salt.
In a large frying pan over high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the scallops and cook without turning until golden brown on one side and starting to turn opaque, 2 to 4 minutes. Turn and continue cooking for about 30 seconds for translucent or 1 to 2 minutes for opaque. Transfer to a plate. Add more oil between batches if needed. Wipe out the pan.
While the scallops cook, prepare the radicchio and green beans.

3

Prep and cook the radicchio and green beans

  • Cut away the core from the radicchio; coarsely chop the radicchio.
  • Trim the stem ends from the green beans; cut the beans into 1-inch lengths.
In the same pan used for the seafood, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Working in batches if needed, stir in the radicchio and cook until slightly wilted, 1 to 2 minutes. Transfer to a plate.
Add the green beans to the pan, season with salt and pepper, and cook over medium-high heat, stirring occasionally, until crisp-tender and starting to brown, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

4

Assemble the salad

  • Juice the lemon.
In a large bowl, combine the radicchio, green beans, seafood, 2 tablespoons [3 TBL] lemon juice, and 2 tablespoons [3 TBL] oil and toss to coat. Season to taste with salt and pepper.

Serve

Transfer the white bean puree to individual plates and, using a spoon, spread in an even layer. Top with the salad, sprinkle with as much Marash chile as you like, and serve.
Kids Can!
  • Rinse the beans.
  • Strip the parsley leaves.
  • Juice the lemon.
  • Assemble the salad.
  • Spread the bean puree on the plates.