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, Diabetes-Friendly, <600 Calories
2 Servings, 350 Calories/Serving
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 (about 5 ounces each)
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.
Wash produce before use
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.
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.
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.
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.
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.
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.
Transfer the fish, potato salad, and cucumber salad to individual plates and serve.
- Scrub the potatoes.
- Combine the potatoes with salted water.
- Divide the champagne vinegar in half.
- Assemble the cucumber salad.
- Assemble the potato salad.