In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sole with caramelized onions, potatoes, and sun-dried tomato za’atar
Carb-Conscious, Soy-Free, Mediterranean, Lean & Clean, Paleo, Dairy-Free, Gluten-Free
2 Servings, 400 Calories/Serving
Tomatoes and za’atar? It’s a match made in heaven. We pair this Middle Eastern spice blend with tangy sun-dried tomatoes and fresh parsley, creating the ultimate topping for pan-fried fish.
In your bag
- 1 ounce sun-dried tomato strips (not in oil)
- 1 organic red onion
- ½ pound organic gold or red new potatoes
- 1 tablespoon red wine vinegar
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 4 or 5 sprigs organic fresh flat-leaf parsley
- Sunbasket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
Calories: 400, Protein: 21g (42% DV), Fiber: 6g (24% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 55mg (18% DV), Sodium: 760mg (32% DV), Carbohydrates: 37g (12% DV), Total Sugars: 8g, 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
Soak the sun-dried tomatoes; cook the onion and potatoes
- Very finely chop the sun-dried tomatoes. In a small bowl, soak the sun-dried tomatoes in very hot tap water until softened, about 10 minutes. Drain, pat dry, and return to the bowl.
- Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices.
- Scrub or peel the potatoes; cut the potatoes crosswise into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 2 to 4 teaspoons oil until hot but not smoking. Add the onion and red wine vinegar, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until the potatoes are tender and the onion is caramelized, 8 to 10 minutes. If the onion is done before the potatoes, push the onion to one side of the pan or transfer to a plate and continue cooking the potatoes, 2 to 3 minutes more, if needed. Remove from the heat and season to taste with salt and pepper. While the onion and potatoes are cooking, prepare the fish.
Prep and cook the fish
- Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut, snapper, or salmon generously.
In another large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking.
For sole: Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
For halibut: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For snapper: Add the fish, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
For salmon: Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Transfer to a plate. While the fish is cooking, finish the sun-dried tomato za’atar.
Assemble the sun-dried tomato za’atar
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside 1 tablespoon [2 TBL] parsley for garnish.
To the bowl with the sun-dried tomatoes, stir in the za'atar, 2 to 3 teaspoons oil, and all except 1 tablespoon [2 TBL] parsley. Season to taste with salt and pepper.
Transfer the onion and potatoes to individual plates and top with the fish. Spoon over the sun-dried tomato za'atar, garnish with the remaining parsley, and serve.
- Scrub the potatoes.
- Time the fish.
- Strip the parsley leaves.
- Stir the sun-dried tomato za’atar.
- Spoon over the sun-dried tomato za’atar.