In order to bring you the best organic produce, some ingredients may differ from those depicted.
Roasted halibut and tomato-olive tapenade over lemony polenta
Soy-Free, Lean & Clean, Mediterranean, Dairy-Free, Gluten-Free
2 Servings, 500 Calories/Serving
Want to be whisked away to a five-star restaurant overlooking the Mediterranean? Sous Chef Kate Langheim’s recipe and box of goodies’ll do the trick.
In your bag
- ½ pound organic grape or cherry tomatoes
- ¼ cup pitted Castelvetrano olives
- ¼ cup pitted Kalamata olives
- Seafood options:
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- 10 ounces wild tail-on jumbo shrimp
- 1 organic lemon
- ½ cup polenta
- Sun Basket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories: 500, Protein: 33g (66% DV), Fiber: 8g (32% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 70mg (23% DV), Sodium: 750mg (31% DV), Carbohydrates: 50g (17% DV), Total Sugars: 2g, 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.
Wash produce before use
Prep the tomatoes and olives
Heat the oven to 425°F.
- Cut the tomatoes in half.
- Coarsely chop the olives, checking for any pits.
On one end of a sheet pan [on 1 sheet pan], toss the tomatoes and olives with 1 to 2 teaspoons oil; season lightly with salt and pepper and spread in an even layer.
Prep the seafood
- For fish: Pat the fish dry with a paper towel; rub with 1 to 2 teaspoons oil and season generously with salt and pepper.
- For shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Rub with 1 to 2 teaspoons oil and season lightly with salt and pepper.
On the other end of the sheet pan [on a 2nd sheet pan], place the seafood (skin side down for the barramundi); if using shrimp, spread in an even layer.
Roast the tomatoes, olives, and seafood
Roast, stirring the tomatoes and olives and turning the seafood halfway through, until the tomatoes are tender and lightly browned and the seafood is cooked through, 8 to 10 minutes. Meanwhile, prepare the polenta.
Cook the polenta
- Zest and juice the lemon, keeping the zest and juice separate.
In a medium sauce pot, bring 2 cups [4 cups] lightly salted water to a boil. Add the polenta in a thin stream, whisking constantly. Reduce to a simmer and cook, whisking occasionally, until the polenta is tender and the mixture is thick and creamy, 5 to 7 minutes. Remove from the heat and stir in 2 teaspoons [4 tsp] lemon zest and 2 to 3 teaspoons [2 TBL] lemon juice. Season to taste with salt and pepper. While the polenta is cooking, prepare the remaining ingredients.
Prep the remaining ingredients; finish the tapenade
- Using the bottom of a bowl or cup, lightly crush the za’atar.
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Transfer the tomatoes and olives to a medium bowl. Stir in the za’atar, parsley, and 1 to 2 tablespoons oil. Season to taste with salt and pepper.
Transfer the polenta to individual bowls and top with the seafood. Spoon over the tomato-olive tapenade, drizzle lightly with oil, if desired, and serve.
- Juice the lemon.
- Measure the water for the polenta.
- Lightly crush the za’atar.
- Strip the parsley leaves.
- Stir the tapenade.