Sole with caramelized onions, potatoes, and sun-dried tomato za’atar

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

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

2 Servings, 400 Calories/Serving

35–50 Minutes

Light and gluten-free, pan-fried fish is served over potatoes and caramelized onion and scallions and topped with tangy sun-dried tomatoes spiced with za’atar.

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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 ounce sun-dried tomato strips (not in oil)
  • 4 or 5 sprigs organic fresh flat-leaf parsley
  • Sun Basket za’atar (sumac - sesame seeds - fennel seeds - dried thyme)
  • 6 organic scallions
  • 1 organic red onion
  • 2 or 3 organic shallots
  • ¼ pound organic Yukon Gold or other waxy potatoes
  • 1½ teaspoons red wine vinegar
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skinless Alaskan halibut fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)

Chef's Tip

If you have a mandoline, use it to thinly slice the onion and potatoes. To get extra caramelization on the onion-potato medley, continue cooking it on the stovetop over low heat, stirring occasionally, while you cook the fish.

Nutrition per serving

Calories: 400, Protein: 27g (54% DV), Fiber: 6g (24% DV), Total Fat: 19g (29% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 550mg (23% DV), Carbohydrates: 29g (10% DV), Total Sugars: 11g, 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.

Instructions

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

Wash produce before use

1

Make the sun-dried tomato za’atar

  • Finely chop the sun-dried tomatoes.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
In a small bowl, stir together the sun-dried tomatoes, parsley, za'atar, and 2 teaspoons [3 tsp] oil. Season to taste with salt and pepper.

2

Prep and cook the vegetables

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Peel the onion and cut in half lengthwise, then crosswise into ¼-inch-thick slices.
  • Peel and thinly slice the shallots.
  • Scrub or peel the potatoes; thinly slice the potatoes crosswise.
In a large frying pan over medium-high heat, warm 2 teaspoons [4 tsp] oil until hot but not smoking. Add the scallions, onion, shallots, and red wine vinegar, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 4 minutes. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until the potatoes are tender and the scallions, onion, and shallots are caramelized, 6 to 8 minutes. Remove from the heat and season to taste with salt and pepper.
While the vegetables cook, prepare the fish.

3

Prep and cook the fish

Prep and cook instructions are almost identical for all fish options.
  • Pat the fish dry with a paper towel; season the sole lightly with salt and pepper, the halibut or snapper generously.
In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the snapper) and cook until lightly browned (and the snapper skin is crisp), 1 to 2 minutes for sole, 3 to 5 minutes for snapper, and 4 to 5 minutes for halibut. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole and 2 to 4 minutes for halibut or snapper.

Serve

Transfer the vegetables to individual plates and top with the fish. Spoon over the sun-dried tomato za'atar and serve.

Kids Can!

  • Strip the parsley leaves.
  • Stir the sun-dried tomato za’atar.
  • Scrub the potatoes.
  • Time the fish.
  • Spoon over the sun-dried tomato za’atar.