Have you ever steamed fish in parchment? It’s a game changer! The recipe for this tasty African–inspired Sole (or Halibut) in Parchment with Warm Date and Apricot Salad is generously shared by my favorite meal delivery service, Sun Basket! 
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Sole (or Halibut) in Parchment with Warm Date and Apricot Salad! Paleo/Gluten free

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Tender flaky white fish seasoned with sea salt, pepper and lemon, wrapped in parchment and popped in the oven. While the fish steams in the oven, you pop the dried fruits and sumac in a pan to make the warm salad, by the time the salad is done, so is the fish! You have a healthy, clean, paleo, gluten/grain free meal in 20 minutes. Unbelievably quick, easy and delicious! Sumac, a citrusy-flavored spice popular in Middle Eastern cooking, is the ground dried berries of the sumac shrub and is perfection when used with anything that might be seasoned with a squeeze of lemon.

Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

The Recipe: Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!

What you need: The spice sumac can usually be found in grocery stores, if you prefer you can have it delivered to your door. You can create your own parchment packet as directed in recipe by folding parchment paper. If you prefer, you can certainly use a pre-made packet.

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Sole (or Halibut) in Parchment with Warm Date and Apricot Salad!
Prep Time
8 mins
Cook Time
12 mins
Total Time
20 mins
 

Gluten-Free, Soy-Free, Paleo, Lean & Clean

2 Servings, 470 Calories/Serving

20 Minutes

Unwrap North African–inspired flavor with our parchment-steamed fish fillets, a paleo 20-minute meal that’s Heart-Check Certified by the American Heart Association®.

Course: Salad
Cuisine: African
Keyword: easy dinner recipe, gluten-free recipe
Servings: 2 servings
Author: Sun Basket Meal Delivery
Ingredients
Ingredients
  • 1-2 shallots
Fish options:
  • 2 wild sole fillets about 5 ounces each or
  • 2 wild Alaskan skinless halibut fillets about 5 ounces each
  • 1 lemon
  • 2 sheets parchment paper
  • ¼ pound baby spinach
  • 2 tablespoons unsalted butter optional
  • 2-3 teaspoons olive oil
  • 1½ ounces dried apricots
  • 2 Medjool dates pits removed
  • ¼ cup roasted almonds
  • 3-4 sprigs fresh flat-leaf parsley
  • 1 teaspoon sumac
Instructions
Prep the shallots, fish, and lemon
  1. Heat the oven to 400°F. Prep instructions and cook times are identical for both fish options.
  2. Peel and thinly slice enough shallots to measure ¼ cup.
  3. Pat the fish dry with a paper towel; season lightly with salt and pepper.
  4. Zest the lemon and juice half; set aside the zest and juice for the warm salad. Cut the remaining half into thin slices for the parchment packets.
Assemble the parchment packets
  1. Lay the parchment paper sheets side by side. Divide the shallots and spinach between the 2 sheets and season with salt and pepper. Top with the fish and lemon slices. Dot each with at least 1 teaspoon and up to 1 tablespoon butter or olive oil.Working with 1 sheet at a time, bring 2 opposite sides of the parchment to the center and fold them together several times to create a tight seam. Fold up each end to form a tight seal.
Bake the packets
  1. Place the packets on a sheet pan, sealed sides up, and bake until the parchment is puffed and browned and the fish is tender when pierced with a skewer or sharp knife, 12 to 15 minutes. While the fish cooks, make the apricot and date salad.
Prep the apricot and date salad ingredients
  1. Coarsely chop the dried apricots.

  2. Thinly slice the dates.

  3. Strip the parsley leaves from the stems; coarsely chop the leaves.
Make the warm salad
  1. In a medium frying pan over medium heat, warm 2 to 3 teaspoons olive oil until hot but not smoking. Add the apricots, dates, and almonds and cook, stirring occasionally, until just warmed through, 2 to 3 minutes. Remove from the heat. Stir in the lemon zest and juice, parsley, and sumac; season to taste with salt and pepper.
Serve
  1. Open the fish packets, being careful of any venting steam, and transfer to individual plates. Spoon the warm salad on top and alongside and serve.

 

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