Pan-cooked tilapia with zucchini and puttanesca sauce

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

Pan-cooked tilapia with zucchini and puttanesca sauce

Pan-cooked tilapia with zucchini and puttanesca sauce

Gluten-Free Friendly, Dairy-Free, Soy-Free, Pescatarian, Carb-Conscious, Spicy, No Added Sugar, <600 Calories, Protein Plus

2 Servings, 450 Calories/Serving

20 Minutes

If you dig salty, briny, and punchy flavors, you’re gonna love our tomatoey puttanesca sauce, spiked with olives, capers, and anchovies and served with tender pan-cooked fish. 

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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.
  • 2 organic zucchini or yellow squash
  • 1 organic yellow onion
  • Sunbasket puttanesca sauce base (Kalamata olives - tomato paste - capers - extra virgin olive oil - shallot-garlic confit - anchovy paste - dried oregano - black pepper - red chile flakes)
  • 1 cup marinara
  • Fish options:
  • 2 sustainably raised skinless tilapia fillets (about 5½ ounces each)
  • 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
  • 2 wild Alaskan skinless halibut fillets (about 5 ounces each)

Nutrition per serving

Calories 450, Total Fat 25g (32% DV), Sat. Fat 5g (25% DV), Trans Fat 0g, Cholest. 110mg (37% DV), Sodium 890mg (39% DV), Total Carb. 24g (9% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 37g
Contains: Fish (anchovy)

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, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Make the puttanesca sauce

  • Cut the zucchini in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Peel and coarsely chop enough onion to measure 1 cup [2 cups].

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the onion, season lightly with salt and pepper, and cook, stirring occasionally, until starting to soften, 4 to 5 minutes. Add the puttanesca sauce base and marinara, reduce the heat to medium-low, and simmer until the sauce starts to thicken, 3-4 minutes. 

Add the zucchini and cook, stirring occasionally, until the zucchini is crisp-tender, 3 to 4 minutes. Remove from the heat and season to taste with salt and pepper.

While the sauce is cooking, prepare the fish.

2

Prep and cook the fish

  • Pat the fish dry with a paper towel; season lightly with salt and pepper.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. 

Tilapia and halibut: Add the fish, reduce the heat to medium, and cook, turning once, until the fish is cooked through, 3 to 4 minutes per side for tilapia and 3 to 5 minutes per side for halibut. Transfer to a plate. 

Salmon: Add the salmon, skin side down, and cook until the skin is crisp, 3 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes. Transfer to a plate.

Serve

Transfer the zucchini and puttanesca sauce to individual plates. Top with the fish and spoon over any remaining sauce. 

Kids Can!
  • Measure the onion.
  • Time the cooking. 
  • Set the table.