Sole with chimichurri and honey-lime fruit salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sole with chimichurri and honey-lime fruit salad

Paleo, Gluten-Free, Mediterranean, Soy-Free, Dairy-Free

2 Servings, 440 Calories/Serving

15 Minutes

This meal provides the types of nutrients you need to live a long life, including plenty of antioxidants from the fruits and vegetables and lean protein from the fish.

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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.
  • 2 organic plums or other stone fruit
  • ¼ pound organic red or other grapes
  • 3 organic scallions
  • 1 organic jalapeño or other fresh chile (optional)
  • Sun Basket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
  • 1 ounce pitted Castelvetrano olives
  • 3 ounces organic mixed greens or other leafy greens
  • Sun Basket chimichurri (EVOO - parsley - red wine vinegar - cilantro - garlic - cumin - kosher salt)

Nutrition per serving

Calories: 440, Protein: 18g (36% DV), Fiber: 5g (20% DV), Total Fat: 33g (51% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 55mg (18% DV), Sodium: 770mg (32% DV), Carbohydrates: 28g (9% DV), Total Sugars: 21g, Added Sugars: 4g (8% 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 fruit salad

  • Cut the plums in half and remove the pits; coarsely chop the fruit.
  • Cut the grapes in half.
  • Cut the green parts off the scallions and thinly slice; save the white parts for another use.
  • If using the jalapeño, remove the stem, ribs, and seeds; finely chop the jalapeño. Wash your hands after handling.
In a medium bowl, stir together the honey-lime vinaigrette base and 1 tablespoon [2 TBL] oil; season to taste with salt and pepper. Add the plums, grapes, and as much jalapeño and green parts of the scallions as you like; season to taste with salt and pepper. Let stand, stirring occasionally, while you prepare the rest of the meal.

2

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 snapper or salmon 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 and 3 to 5 minutes for snapper or salmon. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes for sole or salmon and 2 to 4 minutes for snapper. Transfer to a plate.
While the fish cooks, prepare the mixed greens.

3

Assemble the mixed greens

  • Coarsely chop the olives, checking for any pits.
In a large bowl, toss together the olives, mixed greens, and half the chimichurri (set aside the remaining chimichurri for serving). Season to taste with salt and pepper.

Serve

Transfer the fish, mixed greens, and fruit salad to individual plates. Top the fish with the remaining chimichurri and serve.
Kids Can!
  • Stir the vinaigrette.
  • Time the fish.
  • Assemble the mixed greens.
  • Top the fish with chimichurri.