Superfast 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.

20-Minute Meal

Superfast sole in parchment with warm date and apricot salad

Soy-Free, Dairy-Free, Mediterranean, Paleo, Diabetes-Friendly, Lean & Clean, Gluten-Free

2 Servings, 450 Calories/Serving

20 Minutes

Unwrap North African–inspired flavor with our parchment-steamed sole fillets, a 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)
Sun Basket 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)
  • 1 organic lemon
  • 2 sheets parchment paper
  • ¼ pound organic baby spinach or other leafy greens
  • 1½ ounces dried apricots
  • 2 Medjool dates (with pits)
  • ¼ cup roasted almonds
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • 1 teaspoon sumac

Make It Leaner

Use just 1 teaspoon oil when preparing the warm salad in Step 4 to shave off 20 calories and 2.5 grams of fat per serving.

Ingredient IQ

A citrusy-flavored spice popular in Middle Eastern cooking, sumac is the ground dried berries of the sumac shrub and is prized for its tartness. We love to use it on anything we might season with a squeeze of lemon.

Nutrition per serving

Calories: 450, Protein: 25g (50% DV), Fiber: 8g (32% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 65mg (22% DV), Sodium: 490mg (20% DV), Carbohydrates: 42g (14% DV), Total Sugars: 25g, Added Sugars: 0g (0% DV).
Contains: Fish, Tree Nuts

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.


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

Wash produce before use


Prep the shallots, fish, and lemon

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 lightly with salt and pepper.
  • Zest the lemon. Juice half; 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. 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 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. Stir in the lemon zest and juice, parsley, and sumac; 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 alongside and serve.

Kids Can!

  • Measure the shallots.
  • Juice the lemon.
  • Fold up the parchment packets.
  • Pull the dates away from their pits.
  • Strip the parsley leaves.

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