Pan-cooked sole with German potato salad and cucumber salad

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

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 the always-humble tuber.

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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.
  • 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 (about 5 ounces each)

Nutrition per serving

Calories: 350, Protein: 21g (42% DV), Fiber: 5g (20% DV), Total Fat: 12g (18% DV), Monounsaturated Fat: 6g, Polyunsaturated Fat: 1.5g, Saturated Fat: 1.5g (8% DV), Cholesterol: 55mg (18% DV), Sodium: 670mg (28% DV), Carbohydrates: 43g (14% DV), Total Sugars: 5g, 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

Prep and cook the potatoes

  • Scrub the potatoes. Cut the potatoes in half; cut any large halves in half.

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: 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.

 

For 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.

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.