Seared fish and snap peas with Japanese cucumber slaw and mint oil

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

Seared fish and snap peas with Japanese cucumber slaw and mint oil

Seared fish and snap peas with Japanese cucumber slaw and mint oil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo

2 Servings, 520 Calories/Serving

30 Minutes

This fresh summer fish bursts with flavor from a Japanese cucumber and olive slaw that’s spiced with citrusy sumac and tart little beak peppers. Pair it with springy charred snap peas dressed with a mint-infused olive oil.

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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.
  • 2 5-ounce fish fillets
  • 1 to 2 red spring onions
  • 2 Japanese cucumbers
  • ¼ cup pitted Kalamata olives
  • 1 lemon
  • ¼ cup little beak peppers
  • ½ teaspoon sumac
  • 2 cups snap peas
  • small bunch mint (¼ ounce)

Nutrition per serving


2-serving instructions (4-serving modifications in red)

Wash produce before use


Sear fish

In a medium sauté pan, heat 1 tablespoon oil on medium until shimmering. Season fish with salt and pepper on both sides. Sear fish, skin side down, until skin is crispy, 5 to 7 minutes. Flip and finish searing until fish is flakey and opaque, about 1 minute. Remove fish from heat. Move on to prep while waiting.


Prep slaw

*Rinse spring onion, cut off root end and green tops to discard and thinly slice.
*Rinse cucumber, cut in half lengthwise and thinly slice into ¼-inch half moons.
*Thinly slice olives.
*Zest lemon.
In a medium bowl, combine onion, cucumber, olives and lemon zest with little beak peppers, sumac, the juice of ½ the lemon and 1 tablespoon oil. Season with salt to taste.


Sear peas, make mint oil

In the same pan, sear snap peas with a pinch of salt until blistered and just tender, 3 to 5 minutes. Meanwhile:
*Rinse mint, pick leaves from stem and coarsely chop. Mix with 1 tablespoon oil and a pinch of salt.


Finish, plate

Season snap peas with the other ½ of lemon juice. Plate alongside fish and top with cucumber slaw. Drizzle with mint oil.