Sole arrabbiata and squash-ribbon salad with tomatoes and basil
Dairy-Free, Mediterranean, Gluten-Free, Soy-Free
This paleo and gluten-free spin on a coastal Italian classic takes only about 20 minutes to make but yields full, complex flavors.
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)
- 1 tablespoon tomato paste
- 1 teaspoon red chile flakes (optional)
- 1 cup diced tomatoes
- Arrabbiata herb blend (granulated garlic - dried thyme - dried oregano)
- 1 organic yellow or other summer squash
- 2 ounces organic grape or Sungold tomatoes
- 4 or 5 sprigs organic fresh basil
Make It Leaner
Use only 1 tablespoon oil to make the arrabbiata sauce in Step 2 and you’ll save 60 calories and 7 grams of fat per serving. To save an equal amount of calories and fat per serving, skip the drizzle of oil over the cooked fish in that step.
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 veins (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.
Make It Ahead
The arrabbiata sauce can be prepared up to 1 day ahead (Steps 1 and 2, 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 (Step 1) and cook (Step 2) the fish as you proceed with the rest of the recipe.
Calories: 370, Protein: 21g (42% DV), Fiber: 3g (12% DV), Total Fat: 24g (37% DV), Monounsaturated Fat: 18g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3.5g (18% DV), Cholesterol: 65mg (22% DV), Sodium: 540mg (23% DV), Carbohydrates: 15g (5% DV), Total Sugars: 8g, 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.