Sole arrabbiata and squash-ribbon salad with tomato and basil

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

Sole arrabbiata and squash-ribbon salad with tomato and basil

20-Minute Meal

Sole arrabbiata and squash-ribbon salad with tomato and basil

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Diabetes-Friendly, <600 Calories, Protein Plus

2 Servings, 470 Calories/Serving

20 Minutes

This paleo and gluten-free spin on a coastal Italian classic takes only about 20 minutes to make but yields full, complex flavors.

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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 tablespoons sherry vinegar
  • Fish options:
  • 2 wild sole fillets (about 5 ounces each)
  • 2 wild Alaskan halibut fillets (about 6 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • Sunbasket herbed marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 1 teaspoon red chile flakes (optional)
  • 2 organic yellow or other summer squash
  • 1 organic Roma or other tomato
  • 4 or 5 sprigs organic fresh basil
  • ¼ cup walnuts

Nutrition per serving

Calories 470, Total Fat 32g (41% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 65mg (22% DV), Sodium 640mg (28% DV), Total Carb. 24g (9% DV), Fiber 7g (25% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 26g
Contains: Fish, Tree Nuts

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.


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

Wash produce before use


Prep and cook the arrabbiata sauce and fish

Prep and cook instructions are almost identical for all fish options.
  • Set aside half the sherry vinegar for the salad.
  • Pat the fish dry with a paper towel; cut the sole or trout crosswise into 2-inch-wide strips, the halibut into ½-inch-wide strips. Season the sole or trout lightly with salt and pepper, the halibut generously.
In a large frying pan, add the herbed marinara, half the sherry vinegar, either ¼ cup [½ cup] red wine (from your pantry) or water, and as many chile flakes as you like and bring to a boil. Reduce to a simmer, add the fish, and cook, without stirring, until opaque and flaky, 3 to 5 minutes. Remove from the heat, drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper.
While the arrabbiata sauce and fish cook, prepare the salad.


Make the squash-ribbon salad

  • Trim the ends from the squash. Lay the squash flat; using a peeler, shave the squash lengthwise into thin ribbons.
  • Cut away the core from the tomato; coarsely chop the tomato.
  • Strip the basil leaves from the stems; tear any larger leaves, keeping smaller ones
  • whole. Set aside a few leaves for garnish.
In a large bowl, toss together the squash ribbons, tomato, walnuts, remaining basil and sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.


Transfer the fish and a quarter of the arrabbiata sauce to each individual plate and garnish with the basil. Serve the squash-ribbon salad and the remaining arrabbiata sauce on the side.
Kids Can!
  • Divide the sherry vinegar.
  • Strip and tear the basil leaves.
  • Toss the squash-ribbon salad.
  • Garnish with the basil.