In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-cooked sole with German potato salad and cucumber salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, No Added Sugar, <600 Calories
2 Servings, 350 Calories/Serving
25–40 Minutes
What’s that delicious aroma? Ah yes, German potato salad: a rich, tangy, and comforting mix of mustard, fresh scallions, briny capers, and tender boiled potatoes.
In your bag
- ¾ pound organic gold or red new potatoes
- 1 organic cucumber
- ¼ cup champagne vinegar
- 2 teaspoons dried dill
- 3 organic scallions
- Sunbasket “creamy” mustard vinaigrette (whole grain mustard - onion - extra virgin olive oil - Dijon mustard - apple cider vinegar - kosher salt)
- 1 tablespoon capers
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets - center-cut (about 5 ounces each)
Nutrition per serving
Calories 350, Total Fat 12g (15% DV), Sat. Fat 1.5g (8% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 670mg (29% DV), Total Carb. 43g (16% DV), Fiber 5g (18% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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
Wash produce before use
1
Prep and cook the potatoes
- Scrub the potatoes. Cut the potatoes in half; cut any large potatoes into quarters.
In a large sauce pot, add the potatoes and enough generously salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 12 to 14 minutes. Drain and set aside. Meanwhile, prepare the cucumber salad.
2
Make the cucumber salad
- Peel the cucumber, if desired; very thinly slice the cucumber crosswise.
- Set aside half the champagne vinegar for the potato salad.
In a medium bowl, stir together the cucumber, dill, 2 tablespoons [¼ cup] water, half the champagne vinegar, and up to 1 teaspoon [2 tsp] sugar (from your pantry), if using. Season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
3
Assemble the potato salad
- Trim the root ends from the scallions; thinly slice the scallions.
In a large bowl, stir together the “creamy” mustard vinaigrette, scallions, capers, remaining champagne vinegar, and up to ¼ teaspoon [½ tsp] sugar (from your pantry), if using. Season to taste with salt and pepper. Add the potatoes and toss to combine. Season to taste with salt and pepper.
4
Prep and cook the fish
- Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For sole:
Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
For halibut and salmon:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For snapper:
Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Serve
Transfer the fish, potato salad, and cucumber salad to individual plates and serve.
Kids Can!
- Scrub the potatoes.
- Combine the potatoes with salted water.
- Divide the champagne vinegar in half.
- Assemble the cucumber salad.
- Assemble the potato salad.