In order to bring you the best organic produce, some ingredients may differ from those depicted.
Tomato-braised pollock over roasted zucchini and new potatoes
Carb-Conscious, Soy-Free, Gluten-Free, Mediterranean, Diabetes-Friendly, Lean & Clean, Dairy-Free, Paleo
2 Servings, 400 Calories/Serving
When we think Mediterranean cooking, we think farm to table; sea to table; home-cooked meal to table. Check all these boxes at your dinner table with this heart-healthy dish.
In your bag
- 1 organic zucchini or yellow squash
- ½ pound organic gold or red new potatoes
- 1 organic Roma or other tomato
- Sunbasket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
- 1 or 2 organic shallots
- Sunbasket tomato vinaigrette base (tomatoes - lemon juice - coconut aminos - maple syrup - ground mustard - celery seeds)
- 2 tablespoons capers
Calories: 400, Protein: 30g (6Protein, Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0g, Saturated Fat: 2g (10% DV), Cholesterol: 90mg (30% DV), Sodium: 500mg (21% DV), Carbohydrates: 39g (13% DV), Total Sugars: 10g, Added Sugars: 1g (2% DV). Not a significant source of trans fat..
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
Prep and roast the vegetables
Heat the oven to 425°F.
- Cut the zucchini crosswise into ¼-inch-thick slices.
- Scrub or peel the potatoes; cut the potatoes crosswise into ¼-inch-thick slices.
- Cut away the core from the tomato; cut the tomato crosswise into ¼-inch-thick slices.
Brush a sheet pan or baking dish with 1 to 2 teaspoons oil. Arrange the zucchini, potato, and tomato slices, slightly overlapping, on the prepared sheet pan. Drizzle the vegetables with 1 to 2 teaspoons oil; season generously with salt and pepper and the garlic-herb blend. Roast until the vegetables are lightly browned and tender, 25 to 30 minutes. Meanwhile, start preparing the rest of the meal.
Prep your protein
- Fish: Pat the fish dry with a paper towel. If using halibut, salmon, or snapper, cut into 1-inch pieces; discard the snapper skin. Season the fish lightly with salt and pepper.
- Shrimp: Rinse and drain the shrimp. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
- Chicken strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the chicken to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
- Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
- Plant-based chicken: Pat the plant-based chicken dry with a paper towel; season with salt and pepper.
Prep the shallots; cook your protein and sauce
- Peel and thinly slice the shallots.
In a medium [large] frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the shallots, season generously with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the tomato vinaigrette base, capers, ¼ cup [½ cup] water, and 1 to 2 tablespoons oil, then reduce the heat to medium-low. Add your protein and cook, stirring occasionally, until the protein is cooked through and the sauce is thickened slightly, 3 to 4 minutes for regular shrimp or tofu, 5 to 6 minutes for fish, jumbo shrimp, or plant-based chicken, and 6 to 8 minutes for chicken strips. Remove from the heat and season to taste with salt and pepper.
Transfer the vegetables to individual plates, top with your protein and tomato sauce, and serve.
- Scrub the potatoes.
- Brush the sheet pan with oil.
- Arrange the vegetables on the sheet pan.
- Measure the water for the sauce.
- Time the cooking.