Spiced sole with sesame-zucchini fries and tomato aioli

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

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Spiced sole with sesame-zucchini fries and tomato aioli

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Pescatarian, Diabetes-Friendly, Carb-Conscious, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 530 Calories/Serving

25–40 Minutes

Chef Chelsea created a light twist on classic fish-and-chips with pan-cooked fish, roasted zucchini fries, and tomato aioli for a dip-worthy spin on tartar sauce.

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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.
  • 2 organic zucchini or yellow squash
  • 1 organic egg
  • Sunbasket almond-sesame blend (almond meal - sesame seeds - nutritional yeast)
  • 1 tablespoon arrowroot powder
  • 3 tablespoons paleo mayo
  • Sunbasket tomato blend (tomatoes - tomato paste - granulated garlic - sweet smoked paprika - anchovy paste - turmeric)
  • Fish options:
  • 2 wild skinless sole fillets (about 5 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
  • Sunbasket fish spice blend (granulated garlic - onion powder - coriander - sweet paprika - dried dill)

Nutrition per serving

Calories 530, Total Fat 40g (51% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 160mg (53% DV), Sodium 620mg (27% DV), Total Carb. 19g (7% DV), Fiber 6g (21% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 28g
Contains: Eggs, Fish (anchovy), Tree Nuts (almond)

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

Prep the sesame-zucchini fries

Heat the oven to 425°F.

  • Cut the zucchini in half crosswise, then lengthwise into quarters.
  • Crack the egg into a shallow bowl, season with salt and pepper, and lightly beat with a fork until just blended.
  • On a plate or shallow bowl, season the almond-sesame blend with salt and pepper and spread in an even layer.
  • Grease a sheet pan with 1 to 2 teaspoons oil. 
  • In a large bowl, season the zucchini with salt and pepper, sprinkle with the arrowroot powder, and toss to coat.

2

Bread and roast the sesame-zucchini fries

Working with several zucchini fries at a time, dip into the egg; let the excess drip off, then gently press into the almond-sesame blend, coating all over. Transfer to the prepared sheet pan and arrange in a single layer. 

Roast, flipping the fries halfway through, until golden brown and just tender, 18 to 20 minutes. Meanwhile, prepare the tomato aioli; when the fries are almost done, cook the fish.

3

Make the tomato aioli

In a small bowl, stir together the mayo and tomato blend; season to taste with salt and pepper.

4

Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper and the fish spice blend.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 

 

For sole:  

Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 2 to 3 minutes per side.

 

For snapper and barramundi: 

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. 

Serve

Transfer the fish and sesame-zucchini fries to individual plates and serve the tomato aioli on the side.

Kids Can!
  • Season the almond-sesame blend; spread on a plate.
  • Grease a sheet pan with oil.
  • Toss the zucchini with salt, pepper, and arrowroot powder.
  • Make the tomato aioli. 
  • Time the cooking.