Sole arrabbiata with fennel and wilted broccoli leaves

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

Sole arrabbiata with fennel and wilted broccoli leaves

Sole arrabbiata with fennel and wilted broccoli leaves

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

2 Servings, 430 Calories/Serving

15 Minutes

This paleo and gluten-free one-pan spin on a coastal Italian classic takes only about 15 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 skinless sole fillets (about 5 ounces each)
  • 2 sustainably raised rainbow trout fillets (about 6 ounces each)
  • 2 wild skin-on snapper fillets (about 6 ounces each)
  • Sunbasket herbed marinara (tomatoes - garlic - tomato paste - balsamic vinegar - EVOO - onion powder - kosher salt - dried oregano - black pepper - dried thyme)
  • 1 teaspoon red chile flakes (optional)
  • 1 bunch organic broccoli leaves (about ¾ pound)
  • 1 organic fennel bulb
  • 1 or 2 cloves organic peeled fresh garlic

Nutrition per serving

Calories 430, Total Fat 25g (32% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 31g (11% DV), Fiber 10g (36% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 23g

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


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 vegetables.
  • Pat the fish dry with a paper towel; season lightly with salt and pepper.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the herbed marinara, half the sherry vinegar, as many chile flakes as you like, and either ¼ cup [½ cup] red wine (from your pantry) and ½ cup [1 cup] water, or a total of ¾ cup [1½ cups] water, and bring to a boil. Reduce to a simmer, add the fish (skin side down for the trout and snapper), cover, and cook, undisturbed, until the fish is opaque and flaky, 5 to 7 minutes for sole, 4 to 6 minutes for trout, and 6 to 10 minutes for snapper. Remove from the heat (discarding the trout or snapper skin if desired), drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper.
While the arrabbiata sauce and fish cook, prepare the vegetables.


Prep and cook the vegetables

  • Remove any coarse stems from the broccoli leaves; coarsely chop the leaves.
  • Cut the fennel lengthwise into quarters and cut away the core; thinly slice the quarters lengthwise.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the broccoli leaves, fennel, and garlic, season with salt and pepper, and cook, stirring occasionally, until the broccoli leaves wilt and the fennel is crisp-tender, 2 to 3 minutes. Stir in the remaining sherry vinegar and cook until fragrant, about 30 seconds. Remove from the heat and season to taste with salt and pepper.


Transfer the fish and arrabbiata sauce to individual plates. Serve the broccoli leaves and fennel on the side.
Kids Can!
  • Measure the sherry vinegar.
  • Measure the water for the arrabbiata sauce.
  • Press the garlic (if you have a press).