In order to bring you the best organic produce, some ingredients may differ from those depicted.
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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.
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
Instructions
2-serving instructions (4-serving modifications in red)
Wash produce before use
1
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.
2
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.
3
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.