Sole in parchment with warm date and apricot salad

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

Sole in parchment with warm date and apricot salad

Sole in parchment with warm date and apricot salad

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 540 Calories/Serving

20 Minutes

Unwrap North African–inspired flavor with our parchment-steamed fish fillets, a heart-healthy paleo meal that’s packed with lean protein and good fats.

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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.
  • 1 or 2 organic shallots
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 1 organic lemon
  • 2 sheets parchment paper
  • 3 ounces organic baby spinach or other leafy greens
  • 3 ounces dried apricots
  • 3 ounces Medjool dates (with pits)
  • 3 tablespoons roasted almonds
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon sumac

Nutrition per serving

Calories 540, Total Fat 18g (23% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 480mg (21% DV), Total Carb. 72g (26% DV), Fiber 11g (39% DV), Total Sugars 47g (Incl. 0g Added Sugars, 0% DV), Protein 25g
Contains: Tree Nuts (almond)

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, Sesame.


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

Wash produce before use


Prep the shallots, fish, and lemon

Prep and cook instructions are almost identical for all fish options.
Heat the oven to 400°F.
  • Peel and thinly slice enough shallots to measure ¼ cup [½ cup].
  • Pat the fish dry with a paper towel; season the sole or trout lightly with salt and pepper, the halibut generously.
  • Zest the lemon and juice half, keeping the zest and juice separate. Thinly slice the remaining half. [Zest both lemons. Juice 1 lemon; thinly slice 1 lemon.]


Assemble the parchment packets

Lay the parchment paper sheets side by side. Divide the shallots and spinach between the 2 [4] sheets and season with salt and pepper. Top with the fish and lemon slices and drizzle each with 1 teaspoon oil.
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.


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.
While the fish bakes, prepare the salad.


Make the date and apricot salad

  • Thinly slice the dried apricots.
  • Pull the dates away from their pits; thinly slice the dates.
  • Coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a medium frying pan over medium heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add the apricots, dates, and almonds and cook, stirring occasionally, until just warmed through, 2 to 3 minutes. Remove from the heat and stir in the parsley, sumac, lemon zest, and 1 tablespoon [2 TBL] lemon juice. Season to taste with salt and pepper.


Open the fish packets, being careful of any venting steam, and transfer to individual plates. Spoon the date and apricot salad on top and serve.
Kids Can!
  • Measure the shallots.
  • Juice the lemon.
  • Pull the dates away from their pits.
  • Strip the parsley leaves.
  • Measure the lemon juice.