In order to bring you the best organic produce, some ingredients may differ from those depicted.
Sole arrabbiata with celery root mash
Dairy-Free, Soy-Free, Lean & Clean, Mediterranean, Diabetes-Friendly, Gluten-Free, Paleo
2 Servings, 400 Calories/Serving
Arrabbiata means “angry” in Italian, but there’s nothing unfriendly about this warming, heart-healthy, and paleo main course.
The Heart-Check Certification indicates the recipe meets the American Heart Association®’s nutrition requirements. To remain at or under the maximum 600mg sodium per serving, avoid using salt to season this recipe. We also recommend using the lower amounts of oil suggested for preparation.
In your bag
- 1 organic celery root (about 1¼ pounds)
- 1 organic yellow onion
- 1 tablespoon nutritional yeast
- 1 organic red or other bell pepper
- Fish options:
- 2 wild sole fillets (about 5 ounces each)
- 2 wild Alaskan halibut fillets (about 6 ounces each)
- 3 sprigs organic fresh oregano
- 1 teaspoon red chile flakes (optional)
- Sun Basket marinara (tomatoes - fresh garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
Calories: 400, Protein: 14g (28% DV), Fiber: 11g (44% DV), Total Fat: 18g (28% DV), Monounsaturated Fat: 13g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 20mg (7% DV), Sodium: 560mg (23% DV), Carbohydrates: 49g (16% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
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.
Wash produce before use
Prep and cook the celery root
- Place the celery root on its rounded side; using a sharp knife, trim the ends. Stand it upright on a cut end and cut away the peel in strips, following the contours of the root. Cut lengthwise into quarters, then cut crosswise into ¼-inch-thick slices.
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
While the celery root and onion simmer, prepare the arrabbiata and fish.
Prep the arrabbiata ingredients
- Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
- Cut the fish crosswise into 2-inch-wide strips and season lightly with salt, if desired, and pepper.
- Strip the oregano leaves from the stems and coarsely chop enough to measure ½ teaspoon [1 tsp]. Save any remaining oregano for another use.
Cook the arrabbiata
Add the fish, marinara, oregano, and ¾ cup [1¼ cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the fish is opaque and flaky and the sauce is thickened, 3 to 5 minutes. Remove from the heat and season to taste with salt, if desired, and pepper.
- Measure the onion.
- Measure the water for the celery root and arrabbiata.
- Strip the oregano leaves.
- Measure the oregano.
The Heart-Check Certification applies to original recipes only and does not apply when a protein customization is utilized.