Pollock en papillote with rémoulade and potato-kohlrabi mash

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

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Pollock en papillote with rémoulade and potato-kohlrabi mash

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 410 Calories/Serving

30–45 Minutes

En papi-what? Don’t worry, it’s just a simple French method of cooking food in parchment paper. By baking fish in little packets, we trap in moisture, lock in flavor, and seal in all those wonderful juices. 

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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.
  • ¾ pound organic gold or red new potatoes
  • 1 organic kohlrabi
  • 3 organic scallions
  • Fish options:
  • 10 ounces wild pollock pieces
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
  • 2 sheets parchment paper
  • Sunbasket rémoulade (extra virgin olive oil - whole grain mustard - Dijon mustard - sweet paprika - Tabasco - anchovy paste - sherry vinegar - kosher salt)
  • 3 ounces organic shredded carrots
  • Sunbasket lemon aioli (paleo mayo - lemon juice - garlic)
  • 1 teaspoon dried dill

Nutrition per serving

Calories 410, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 85mg (28% DV), Sodium 540mg (23% DV), Total Carb. 42g (15% DV), Fiber 7g (25% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Eggs, Fish (anchovy)

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

Start the potato-kohlrabi mash

Heat the oven to 400°F. 

  • Scrub the potatoes. Cut the potatoes into 1-inch pieces.
  • Trim the stem and root ends from the kohlrabi; using a sharp knife or peeler, peel off the tough outer skin. Cut the kohlrabi into ½-inch pieces. 

In a medium sauce pot, add the potatoes, kohlrabi, and enough lightly salted water to cover by 2 inches. Bring to a boil, reduce to a simmer, and cook until tender, 10 to 12 minutes. Meanwhile, assemble and bake the parchment packets. 

2

Assemble the parchment packets

  • Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for garnish.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

Lay the parchment paper sheets side by side. Divide the fish between the 2 sheets (skin side down for the snapper). Top the fish with the rémoulade and white parts of the scallions. Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.

3

Bake the packets

Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 12 to 15 minutes. Meanwhile, finish the potato-kohlrabi mash.

4

Finish the potato-kohlrabi mash

When the vegetables are tender, drain, reserving ½ cup [1 cup] cooking water, and return the vegetables to the pot. Stir in the carrots, lemon aioli, and dill. Using the back of a spoon or a masher, coarsely mash the vegetables, adding as much reserved cooking water, 1 tablespoon at a time, as needed to reach the desired consistency. Season to taste with salt and pepper. 

Serve

Transfer the potato-kohlrabi mash to individual bowls, making a well in the center. Open the fish packets, being careful of any venting steam (discard the snapper skin if desired); place the fish and any accumulated juices on the mash. Garnish with the green parts of the scallions and serve. 

Kids Can!
  • Scrub the potatoes. 
  • Cover the potatoes and kohlrabi with water.
  • Separate the white and green parts of the scallions.
  • Time the cooking. 
  • Garnish with the scallions.