In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy sole arrabbiata with squash ribbon salad
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Lean & Clean, Carb-Conscious, Spicy, <600 Calories
2 Servings, 480 Calories/Serving
Bring on the heat with this spicy arrabbiata, meaning “angry” sauce in Italian. We’ve already measured and blended the tomatoes and herbs, so simply simmer the fish and dig into the madness.
In your bag
- Fish options:
- 2 wild skinless sole fillets (about 5 ounces each)
- 2 wild skin-on snapper fillets (about 6 ounces each)
- 2 sustainably raised Faroe Islands skinless salmon fillets (about 5 ounces each)
- 2 sustainably raised skin-on barramundi fillets (about 6 ounces each)
- Sunbasket arrabbiata spice blend (granulated garlic - coriander - fennel seeds - red chile flakes)
- Sunbasket marinara (tomatoes - olive oil - garlic - basil - salt - spices)
- 1 organic yellow squash or zucchini
- ¼ pound organic grape or cherry tomatoes
- 3 tablespoons walnuts
- 1 tablespoon sherry vinegar
Calories 480, Total Fat 39g (50% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 55mg (18% DV), Sodium 800mg (35% DV), Total Carb. 17g (6% DV), Fiber 6g (21% DV), Total Sugars 8g (Incl. 0g Added Sugars, 0% DV), Protein 22g
Contains: Tree Nuts (walnut)
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 fish arrabbiata
- Pat the fish dry with a paper towel (if using snapper or barramundi, discard the skin). Cut the sole into 2-inch-wide strips, the snapper, salmon, or barramundi into ½-inch-wide strips. 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. Stir in as much arrabbiata spice blend as you like and cook until fragrant, about 30 seconds. Add the marinara and either ¼ cup [½ cup] red wine (from your pantry) or water. Bring to a boil, then reduce to a simmer. Add the fish, cover, and cook without stirring until the fish is opaque and flaky, 2 to 3 minutes for sole, 3 to 5 minutes for snapper, salmon, or barramundi.
Remove from the heat, drizzle with 1 tablespoon [2 TBL] oil, and season to taste with salt and pepper. For a thinner sauce, add more water 2 tablespoons at a time until the desired consistency is reached. While the fish is cooking, prepare the salad.
Make the squash ribbon salad
- Lay the squash flat. Trim and discard the round end. Holding the stem end secure, using a peeler, shave the squash lengthwise into thin ribbons. Pat dry with a paper towel.
- Cut the tomatoes in half.
In a large bowl, toss together the squash ribbons, tomatoes, walnuts, sherry vinegar, and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
Transfer the fish, arrabbiata sauce, and squash ribbon salad to individual plates and serve.
- Measure the water for the arrabbiata sauce.
- Time the cooking.
- Pat the squash ribbons dry.
- Assemble the squash ribbon salad.