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
Make It Leaner
Skip the drizzle of the oil over the cooked fish and you’ll save 60 calories and 7 grams of fat per serving. Use only half of the walnuts to cut an additional 60 calories and 6 grams of fat. In the morning, top your oatmeal or yogurt with the remaining walnuts.

Make It Ahead
The arrabbiata sauce can be prepared up to 1 day ahead (Step 1, minus prepping and cooking the fish). Let the sauce cool, then cover and refrigerate overnight. The next day, gently rewarm the sauce, adding 1 tablespoon water if needed to loosen it; prep and cook the fish as you proceed with the rest of the recipe.
Ingredient IQ
A favorite way to add mild heat to most any dish, red chile flakes tend to contain every part of the dried chile: skin, seeds, and ribs (the hottest part because they hold the most capsaicin). They're most often crushed dried cayenne chiles, though serranos and jalapeños are also frequently in the mix, along with ancho and árbol chiles and sometimes even sweet bell peppers. Heat and color can vary widely depending on the blend.

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.

Instructions

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

Wash produce before use

1

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.

2

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.

Serve

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.
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