Tomato-braised cod with tangy beet and dried plum salad

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

20-Minute Meal

Tomato-braised cod with tangy beet and dried plum salad

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

2 Servings, 430 Calories/Serving

20 Minutes

This gluten-free Mediterranean fish stew simmered with tomatoes, capers, and ras el hanout pops with a colorful beet–dried plum salad.

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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 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

Nutrition per serving

Calories: 430, Protein: 34g (68% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 2g, Saturated Fat: 2g (10% DV), Cholesterol: 80mg (27% DV), Sodium: 350mg (15% DV), Carbohydrates: 43g (14% DV), Total Sugars: 29g, Added Sugars: 0g (0% DV).
Contains: Fish

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

Cook the fish

Cook instructions are identical for both fish options.
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.

2

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.
In a small bowl, stir together 1 tablespoon [2 TBL] lemon juice and 1 to 2 tablespoons [2 to 3 TBL] oil.
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.

Serve

Transfer the fish and sauce to individual bowls. Serve the beet and dried plum salad and any remaining vinaigrette on the side.
Kids Can!
  • Juice the lemon.
  • Stir the lemon vinaigrette.
  • Toss the salad.