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

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
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
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.