In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sole meunière with zucchini and tomato-caper relish
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories
2 Servings, 360 Calories/Serving
Our spin on sole meunière employs arrowroot powder in place of all-purpose flour, keeping it gluten-free and delicious.
In your bag
- 1 organic zucchini or other summer squash
- 6 ounces organic grape or cherry tomatoes
- 3 organic scallions
- 1 tablespoon capers
- 1 organic lemon
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- ¼ cup arrowroot powder
- 4 or 5 sprigs organic fresh flat-leaf parsley
Calories 360, Total Fat 20g (26% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 490mg (21% DV), Total Carb. 32g (12% DV), Fiber 5g (18% DV), Total Sugars 6g (Incl. 0g Added Sugars, 0% DV), Protein 19g
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.
Wash produce before use
Cook the zucchini
- Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, arrange the zucchini in a single layer, season with salt and pepper, and cook, turning once, until lightly browned and just starting to soften, 4 to 6 minutes. Transfer to a plate. Clean out the pan.
While the zucchini is cooking, prepare the tomato-caper relish.
Make the tomato-caper relish
- Cut the tomatoes into quarters.
- Trim the root ends from the scallions; thinly slice the scallions.
- Rinse the capers, then coarsely chop them.
- Zest the lemon; cut the lemon into wedges. [Cut 1 lemon into wedges. Save the remaining lemon.]
In a medium bowl, stir together the tomatoes, scallions, capers, lemon zest, and 1 to 2 tablespoons oil; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.
Prep and cook the fish
- Pat the fish dry with a paper towel; season with salt and pepper. If using snapper, discard the skin, if desired.
- On a plate or shallow bowl, spread the arrowroot powder in an even layer.
Working with 1 fillet at a time, gently press the fish into the arrowroot powder, coating both sides.
In the same pan used for the zucchini, warm 1 tablespoon [2 TBL] ghee, butter, or oil over medium-high heat until hot but not smoking. Add the fish and cook, turning once, until the crust is golden brown and the fish is cooked through, 2 to 4 minutes per side for sole and 4 to 6 minutes per side for halibut or snapper. Transfer to a plate.
While the fish is cooking, prepare the parsley.
Prep the parsley
- Strip the parsley leaves from the stems; coarsely chop the leaves.
Transfer the fish and zucchini to individual plates. Garnish the fish with the lemon wedges and parsley, top the zucchini with the tomato-caper relish, and serve.
- Drizzle the zucchini with oil.
- Rinse the capers.
- Stir the tomato-caper relish.
- Spread the arrowroot powder on a plate.
- Strip the parsley leaves.