Grilled fish with artichoke tapenade and fennel-orange salad

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

Grilled fish with artichoke tapenade and fennel-orange salad

Grilled fish with artichoke tapenade and fennel-orange salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 570 Calories/Serving

20–30 Minutes

Artichokes marinated in olive oil add a twist on the traditional olive tapenade in this garlicky, salty, and slightly sweet dish. A simple seared fish pairs up with a crisp fennel-orange salad to make this a light, healthy and easy weeknight dinner.

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)
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.
  • 1 clove garlic
  • 1 tablespoon capers
  • 2 ounces black olives
  • 1 olive oil marinated artichoke heart
  • 1 lemon
  • Small bunch dill (½ ounce)
  • 4 baby fennel
  • 2 Cara-cara oranges
  • 2 4-ounce fish fillets

Nutrition per serving

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.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Make tapenade

  • Finely chop enough garlic to measure 1 teaspoon.
  • Mince capers, black olives and artichoke.
  • Zest lemon.
  • Mince 1/3 of dill, reserving the rest for the salad.
Toss together garlic, capers, olives, artichoke, lemon zest and dill in a small bowl with 1 tablespoon olive oil and mix well to combine.


Make salad

  • Cut off green tops and root end of fennel bulb and cut in half, then thinly slice.
  • Peel orange and slice across segments into thin rounds.
  • Roughly chop remaining dill.
Toss together fennel and dill, drizzle with 1 tablespoon oil, juice of lemon and a pinch of salt. Toss in oranges.


Sear fish

Heat skillet on high on the stovetop with 1 tablespoon oil until it shimmers. Pat fish dry with paper towels to ensure a good sear. Then sear fish skin-side down until crispy, 3 to 5 minutes. Flip and cook until fish is opaque and flakey. Remove from heat.

Plate, serve

Plate fish alongside salad and top with tapenade.