Pan-seared sole with spinach, dates and pine nuts

Pan-seared sole with spinach, dates and pine nuts

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

2 Servings, 580 Calories/Serving

Sumac, harissa and aleppo chile give a smoky flavor to this simple sole recipe. Medjool dates and preserved lemon add sweet and tangy notes to sautéed spinach with pine nuts.

In your bag

1 bag serves 2 (2 bags serves 4)
  • 8-10 ounce sole filet
  • 3 teaspoons spice mix (sumac
  • harissa
  • aleppo chile)
  • ¼ cup pine nuts
  • 8 ounce baby spinach
  • 3 medjool dates
  • ¼ piece preserved lemon
  • 2 cloves garlic

Nutrition per serving


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

Wash produce before use


Season fish, toast pine nuts:

Preheat oven to 350°F. Sprinkle both sides of fish with salt and generously season with all of the spice blend. Set aside. Put pine nuts on cookie sheet and toast in oven, 5 minutes. Transfer to plate to cool. Lower oven temperature to 200°F.


Prep spinach, sear fish:

Wash spinach. Gently make a slit in the date to remove pits. Thinly slice dates into matchsticks. Mince lemon. Peel and thinly slice garlic. Heat pan on medium high heat and add 1 tablespoon of oil. Once oil shimmers, put fish in pan and brown, 2 minutes each side. Carefully transfer to cookie sheet and keep warm in oven.


Make aromatics, cook spinach:

In pan on medium high heat, add garlic, lemon, dates and chile. Stir and cook until fragrant, 30 seconds. Add spinach, pinch of salt and ¼ cup water. As spinach wilts, toss in with other aromatics until fully incorporated. Cook until sauce reduces by half, about 3 minutes.


Plate, serve:

Toss pine nuts with spinach and aromatics right before serving. Put spinach on plate and top with fish.

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