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Journal / Special series
What's Cooking For Earth Day?
A new study has found that the amount of plastic that's been dumped into our oceans has steadily been increasing — and the problem will likely get worse.
This #EarthDay, we've partnered with the Marine Conservation Society to help preserve and protect our oceans. This is a cause Tata's super passionate about - so we're donating 15% of every sale using code EARTHLOVE through April 24th to MCS (plus gifting you a FREE copy of How To Live Plastic Free).
In collaboration with Marine Conservation Society, we've also reached out to Dana James, a functional medicine nutritionist, to bring you everyday tips for a healthier and more earth-friendly trip to the market. One way you can start is to make more sustainable choices when you buy seafood. Read on for a delicious recipe that's healthy for both you and our oceans.
Sustainable Grocery Shopping: The Good Fish Guide
The Marine Conservation Society's mission is to ensure our seas are healthy, pollution free, and protected. You can play a role in securing the future of our seas and marine wildlife by making more environmentally responsible choices when buying seafood.
Many fish stocks are in a serious state of decline - 90% of the world’s fish stocks are over-exploited. To help this situation, make sure that the fish you buy comes from sustainably managed stocks and is caught or farmed in a way that causes minimal damage.
An Earth Day Recipe with Nutritionist Dana James:
Inspired by the work & mission of MCS, we reached out to our friend Dana James, functional medicine nutritionist and cognitive behavioral therapist, to get the inside scoop on healthy, delicious AND sustainable seafood choices.
As the author of the best-selling book, The Archetype Diet, we asked Dana to share one of her favorite seafood dishes with us - and couldn't wait to see what she put together.
Lemon Sole with Citrus & Fresh Spring Herbs:
Lemon sole is a flakey white fish which pairs beautifully with citrus and fresh spring herbs. I’ve simply added a hint of organic olive oil and pink salt to accompany the herbs and lemon zest to prevent over-powering the lemon sole's delicate flavor. I’ve added some new baby potatoes and leaks to make it a complete meal.
Lemon sole not only tastes wonderful but it is also a sustainable and responsible fish choice. When you choose sustainable seafood, you are helping to preserve the habitats in which the fish grow. I've created this recipe in partnership with Tata Harper, to help support and bring awareness to the Marine Conservation Society's mission to protect our oceans. I hope you enjoy it!
Serves 2 | 30 minutes
For the Lemon Sole:
• 2x 5oz fillet of lemon sole
• 1 teaspoon olive oil
• pinch pink salt
• zest from 1/2 Meyer lemon
For the Potatoes:
• 1 cup new potatoes, sliced 1/8-inch thick
• 2 medium leeks, thinly sliced into 1/8-inch-thick rings
• 1 tablespoon olive oil
• 1pinch pink salt
• zest from 1/2 Meyer lemon
• 1/2 cup fresh Italian parsley, finely cut
• 1/4 cup of dill, finely cut
• extra lemon zest, as desired
Preheat oven to 425°F
Toss the potatoes and leeks in a medium bowl with olive oil, salt, pepper, and lemon zest. Place on a sheet pan and roast for 20 minutes, tossing halfway through.
While the potatoes are roasting, add the fish to the same bowl, drizzle with oil, salt, pepper, and the remaining lemon zest, and toss to coat all sides. When the potatoes are halfway through being cooked (about 10 minutes), add the fish to a sheet pan lined with parchment paper. Bake 8–10 minutes or until fish is cooked to desired doneness. The potatoes and fish will be ready simultaneously.
Divide the leeks and potatoes onto two plates, serve with the fish, and top with fresh dill, parsley and lemon zest.
Still Want to Help?
Use code EARTHLOVE to recieve a free book on Plastic Free Living + 15% of your oder will be donated to the Marine Conservation Society.