In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pollock and tomato-fregola "risotto" with sautéed zucchini
2 Servings, 580 Calories/Serving
We love using unique ingredients in unexpected ways—like fregola, a toasted spherical pasta, and tomato sauce to create a creamy, risotto-like dish.
In your bag
- 1 organic red onion
- ¾ cup fregola
- Sun Basket tomato sauce made by Talluto’s (tomatoes - onions - garlic - olive oil - salt - spices)
- Fish options:
- 10 ounces wild pollock pieces
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 3 tablespoons grated Parmesan
- 1 organic zucchini or yellow squash
Calories: 580, Protein: 37g (74% DV), Fiber: 8g (32% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 1.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 80mg (27% DV), Sodium: 890mg (37% DV), Carbohydrates: 78g (26% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Contains: Milk, Wheat
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 the onion; start the fregola “risotto”
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
In a large frying pan [large sauce pot] over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened and starting to brown, 3 to 4 minutes. Stir in the fregola, tomato sauce, and 3 cups [5 cups] water and bring to a boil, then reduce to a simmer. Cover and cook, stirring occasionally, until the fregola is al dente, 10 to 12 minutes. Meanwhile, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season generously with salt and pepper. If using halibut or barramundi, cut into 2-inch pieces, discarding the barramundi skin if desired.
- Set aside 1 tablespoon [2 TBL] Parmesan for garnish.
When the fregola is al dente, nestle the fish in the fregola, cover, and cook until the fish is opaque and cooked through, the fregola is tender, and most of the liquid is absorbed, 3 to 5 minutes. Gently stir in all but 1 tablespoon [2 TBL] Parmesan. Remove from the heat and season to taste with salt and pepper. While the fish is cooking, prepare the zucchini.
Prep and cook the zucchini
- Cut the zucchini in half lengthwise, then crosswise into ½-inch-thick half-moons.
In another large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and crisp-tender, 4 to 5 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the fregola “risotto” and zucchini to individual bowls. Garnish the fregola with the remaining Parmesan and serve.
- Measure the onion and Parmesan.
- Measure the water for the fregola.
- Garnish with the Parmesan.