Pan-seared sole with spinach, dates and pine nuts

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Pan-seared sole with spinach, dates and pine nuts

Pan-seared sole with spinach, dates and pine nuts

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

2 Servings, 580 Calories/Serving

5–20 Minutes

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.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

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.
  • 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.