Peruvian-style sole with lime and sweet potato

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

Peruvian-style sole with lime and sweet potato

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

2 Servings, 600 Calories/Serving

30–45 Minutes

Paleo and gluten-free, our spin on the Peruvian dish known as pescado sudado checks all the comfort food boxes.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket 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.
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 1 organic lime
  • Sun Basket sofrito (cilantro - roasted red peppers - tomatoes - onion - garlic - parsley - dried Mexican oregano)
  • 1 organic sweet potato
  • 1 organic red onion
  • 1 organic orange or other bell pepper
  • ¼ pound organic grape or cherry tomatoes
  • 4 or 5 sprigs organic fresh cilantro
  • Sun Basket New Mexican chile salsa (EVOO - garlic - dried New Mexican chiles - kosher salt - coriander - dried Mexican oregano)

Nutrition per serving

Calories: 600, Protein: 37g (74% DV), Fiber: 7g (28% DV), Total Fat: 32g (49% DV), Monounsaturated Fat: 22g, Polyunsaturated Fat: 3g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 640mg (27% DV), Carbohydrates: 41g (14% DV), Total Sugars: 9g, 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

Marinate the fish; make the herb garnish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
  • Zest and juice the lime, keeping the zest and juice separate. [Zest 1 lime; juice both limes.]
  • Set aside half the sofrito for the vegetables.
In a medium [large] bowl, combine the fish and lime juice and toss to coat.
In a small bowl, stir together 1 teaspoon [2 tsp] lime zest, 2 tablespoons [¼ cup] oil, and half the sofrito; season to taste with salt and pepper. Let the herb garnish stand while you prepare the rest of the meal.

2

Prep and cook the vegetables

  • Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.
  • Peel and thinly slice enough onion to measure ¾ cup [1½ cups].
  • Remove the stem, ribs, and seeds from the bell pepper. Thinly slice the pepper.
  • Cut the tomatoes in half.
  • Coarsely chop the cilantro for garnish.
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the sweet potato and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the onion and remaining sofrito and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes. Stir in the bell pepper, tomatoes, and New Mexican chile salsa and cook until the pepper and tomatoes are just tender, 1 to 2 minutes.

3

Cook the fish

To the pan with the vegetables, stir in ½ cup [¾ cup] beer (from your pantry) or water. Gently lay the fish fillets over the vegetables, covering as much surface area as possible. Bring to a boil, reduce to a simmer, cover, and cook until the fish is flaky and cooked through and the sauce has thickened slightly, 3 to 5 minutes for sole, 5 to 7 minutes for halibut. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the vegetables and fish to individual bowls. Spoon on the herb garnish, sprinkle with the cilantro, and serve.
Kids Can!
  • Juice the lime.
  • Stir the herb garnish.
  • Measure the onion.
  • Add the garnishes.