Tomato-braised pollock over roasted zucchini and new potatoes

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

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

2 Servings, 410 Calories/Serving

40–55 Minutes

Savor the sunny flavors of the Mediterranean with this simple dish, featuring heart-healthy vegetables, our sweet-tangy tomato vinaigrette, and your choice of protein.

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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 organic zucchini or yellow squash
  • ½ pound organic gold or red new potatoes
  • 1 organic Roma or other tomato
  • Sun Basket garlic-herb blend (granulated garlic - dried thyme - dried oregano)
  • 1 or 2 organic shallots
  • Sun Basket tomato vinaigrette base (tomatoes - lemon juice - coconut aminos - maple syrup - ground mustard - celery seeds)
  • 2 tablespoons capers

Nutrition per serving

Calories: 410, Protein: 30g (60% DV), Fiber: 6g (24% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 90mg (30% DV), Sodium: 490mg (20% DV), Carbohydrates: 39g (13% DV), Total Sugars: 10g, Added Sugars: 1g (2% 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

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 baking dish or sheet pan with 1 to 2 teaspoons oil. Arrange the zucchini, potatoes, and tomato slices, slightly overlapping, in the prepared baking dish. 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.

2

Prep your protein

  • Fish: Pat the fish dry with a paper towel. Cut halibut, salmon, or snapper into 1-inch pieces. Season 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.

3

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 shrimp or tofu, 5 to 6 minutes for fish, and 6-8 minutes for chicken strips. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the vegetables to individual plates, top with the protein and tomato sauce, and serve.
Kids Can!
  • Scrub the potatoes.
  • Arrange the vegetables in the baking dish.
  • Measure the water for the sauce.
  • Time the cooking.