In order to bring you the best organic produce, some ingredients may differ from those depicted.
Pan-cooked sole with zucchini and puttanesca sauce
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Pescatarian, Carb-Conscious, No Added Sugar, <600 Calories
2 Servings, 350 Calories/Serving
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.
In your bag
- 2 organic zucchini or yellow squash
- 1 organic yellow onion
- 1 ounce pitted Kalamata olives
- 2 tablespoons capers
- 1 tablespoon tomato paste
- Sunbasket puttanesca sauce base (extra virgin olive oil - anchovy paste - garlic - kosher salt - black pepper)
- 1½ cups diced fire-roasted tomatoes
- 1 teaspoon dried oregano
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 wild Alaskan skinless halibut fillets (about 6 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
Calories 350, Total Fat 20g (26% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 60mg (20% DV), Sodium 1300mg (57% DV), Total Carb. 24g (9% DV), Fiber 6g (21% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 21g
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.
Wash produce before use
Prep the puttanesca sauce ingredients
- 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].
- Coarsely chop the olives, checking for any pits.
- Coarsely chop the capers; set aside for garnish.
Place the zucchini slices in a single layer on a paper-towel-lined plate and sprinkle lightly with salt. While the zucchini is standing, start the puttanesca sauce.
Start the puttanesca sauce
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 3 to 5 minutes. Stir in the tomato paste and cook until fragrant, about 1 minute.
Add the puttanesca sauce base, tomatoes, olives, and ¼ cup [½ cup] water and cook, stirring occasionally, until the sauce starts to thicken, 3 to 5 minutes. Reduce the heat to low and stir in the oregano. While the sauce is simmering, prepare the fish.
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.
Add the fish and cook until lightly browned on the bottom side, 1 to 2 minutes. Turn and cook until the flesh is opaque and flaky, 1 to 2 minutes.
Salmon and halibut:
Add the fish and cook until lightly browned on the bottom side, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes.
Add the fish, 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. While the fish is cooking, finish the puttanesca sauce.
Finish the puttanesca sauce
Pat the zucchini slices dry, then add them to the puttanesca sauce. Cook over medium-high heat, stirring occasionally, until crisp-tender, 2 to 4 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the zucchini and puttanesca sauce to individual plates. Top with the fish and spoon over any remaining sauce. Garnish with the capers and serve.
- Measure the onion.
- Sprinkle the zucchini with salt.
- Measure the water for the puttanesca sauce.
- Time the cooking.
- Garnish with the capers.