One-pan Mediterranean stuffed sole with olives and pine nuts
Soy-Free, Diabetes-Friendly, Lean & Clean, Mediterranean, Dairy-Free, Gluten-Free
Stuffed with a lemony filling and served with superfood vegetables, including kale and white beans, this dish will transport you to the Mediterranean coast. Serve with a crisp rosé.
In your bag
- 1 organic lemon
- 4 or 5 sprigs organic fresh flat-leaf parsley
- 3 tablespoons pine nuts
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 sustainably farmed rainbow trout fillets (about 6 ounces each)
- 2 organic Roma or other tomatoes
- 1 cup cooked white beans
- 3 tablespoons pitted Kalamata olives
- 3 ounces organic shredded kale or other leafy greens
If working in batches, transfer the almost-cooked fish to a plate, then assemble the stuffed fish and finish cooking them
Because parsley seeds can require up to six weeks to germinate, medieval superstitions held that the seeds needed enough time to travel to hell and back a few times before sprouting. Consequently, some farmers in the Middle Ages were afraid to plant them. Yet today, parsley is quite possibly the most popular herb in Western cooking.
Calories: 400, Protein: 27g (54% DV), Fiber: 8g (32% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 4g, Saturated Fat: 2g (10% DV), Cholesterol: 65mg (22% DV), Sodium: 690mg (29% DV), Carbohydrates: 25g (8% DV), Total Sugars: 6g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts
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.