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

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

2 Servings, 400 Calories/Serving

35–50 Minutes

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. 

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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 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)

Nutrition per serving

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.

Instructions

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

Wash produce before use

1

Soak the sun-dried tomatoes; prep 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 the potatoes; cut the potatoes crosswise into ¼-inch-thick slices.

2

Cook the onion and potatoes

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, or as needed. Remove from the heat and season to taste with salt and pepper. While the onion and potatoes are cooking, prepare the fish. 

3

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.

4

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. 

Serve

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. 

Kids Can!
  • 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.