In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tomato-braised cod with tangy beet and dried plum salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus
2 Servings, 430 Calories/Serving
This gluten-free Mediterranean fish stew simmered with tomatoes, capers, and ras el hanout pops with a colorful beet–dried plum salad.
In your bag
- 1 cup diced tomatoes
- 2 teaspoons capers
- ½ teaspoon ras el hanout
- Fish options:
- 2 wild cod fillets (about 6 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 1 organic lemon
- 14 ounces organic gold or other beets
- 2 ounces dried plums
- ½ teaspoon dried dill
Calories 430, Total Fat 15g (19% DV), Sat. Fat 2g (10% DV), Trans Fat 0g, Cholest. 80mg (27% DV), Sodium 350mg (15% DV), Total Carb. 43g (16% DV), Fiber 7g (25% DV), Total Sugars 29g (Incl. 0g Added Sugars, 0% DV), Protein 34g
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
Cook the fish
In a large frying pan over medium-high heat, combine the tomatoes, capers, ras el hanout, ¼ cup [½ cup] water, and 1 to 2 tablespoons oil; season with salt and pepper and bring to a boil. Reduce to a simmer, add the fish, cover, and cook until the fish is opaque and flaky, 8 to 10 minutes. Remove the pan from the heat. Using 2 forks, flake the fish into 1-inch pieces.
While the fish cooks, prepare the beet and dried plum salad.
Make the beet and dried plum salad
- Juice the lemon.
- Peel the beets and trim the ends. Using the large holes of a box grater and working over a medium [large] bowl, coarsely grate the beets.
- Coarsely chop the dried plums.
To the bowl with the beets, add the dried plums, dill, and as much lemon vinaigrette as you like and toss to coat (set aside any remaining vinaigrette for serving). Season to taste with salt and generously with pepper.
- Juice the lemon.
- Stir the lemon vinaigrette.
- Toss the salad.